"A real winner! Love the idea of making shrimp stock and baking the roux gave it a deep rich flavor. No leftovers one of our guests who said he'd eaten gumbo all his life said it's the best he's ever had. Thank you for introducing me to a couple of great new techniques! "

"We did not care for this recipe at all. My usual salmon loaf recipe made with a bechamel sauce produces a more dense and flavorful loaf but I thought I might try this for a change. This had too high of a breadcrumbs-to-fish ratio so one is only vaguely aware of eating something flavored with fish."