"I was worried this dish would be bland but was completely surprised and pleased to find it rich and flavorful. I made a few adjustments. I used butter made with olive oil instead of butter. The roux didn't brown as a butter roux would but tasted the same. I substituted the frozen okra with fresh okra. I added half a teaspoon of ground cayenn""

"I took this recipe literally and dug through my pantry and freezer to use what I had on hand. Instead of spring onions I used a yellow onion roughly chopped. Peas were substituted with frozen green beans. I chopped up some left over pork chops and used cooked peeled, frozen shrimp. I followed the saffron, sherry reduction and used chicken sto""