Very good with some personalization. My mother is Cajun and I’m used to making her shrimp creole (FYI, cream would not be used in authentic shrimp creole), so I incorporated some steps from hers. I used Rotel instead of plain canned tomatoes (and cut down on the cayenne and hot sauce to account for the spice in the Rotel). I made shrimp stock with my shells and substituted that for some of the chicken stock. Instead of V8, I used Clamato juice. I sautéed some red and green bell peppers in the bacon fat and then added them back in at the end to keep them from overcooking. Next time, I’ll skip the dumplings and serve it over grits, a creole take on classic shrimp and grits! The consistency ends up almost like a gravy so it’s very filling.