(So Easy) Gumbo!

So I've had a little more time to cook since I've been on break from school, so today I decided to make gumbo for supper. I had a recipe for using my slow cooker, but I didn't want it to take all day.  So I adjusted the recipe a little bit.  Then as I was tasting it as it was cooking I started thinking that it was missing something so I started looking online for other recipes.  I found one that called for the juice of one half of a lemon and since I had one in the fridge thought I'd try it.  BINGO! That was the missing ingredient!  The lemon juice cut out some of the "fatty" taste of the rue.  So here is the recipe that I put together using a few different ones and some stuff out of our pantry.

The ingredients:
1/3 cup flour
1/3 cup oil (I used vegetable but any would work)
3 cups of hot water
1 chicken bouillon cube
A mix of gumbo vegetables (I had a bag a frozen gumbo mix: okra, celery, corn, red and green peppers)
Any extra vegetables you want
1/2 of a lemon's juice
2 pre-cooked chicken breast
salt
pepper
3 garlic cloves or powder
Cajun seasoning
cayenne peeper

Directions:
1. Stir flour and oil together on high for 5 min.  Reduce heat and continue to stir for 5-10 minutes.  Meanwhile add the bullion cube to 3 cups of hot water, let it dissolve and add to roux mixture after 10-15 min.
2.  Add remaining ingredients and season to taste.  My husband and I like it hot, so we added lots of seasoning.
3.  Serve over cooked rice (I used brown).

The results:
Pretty good.  I love the lemon juice in it.  In fact I might add a whole lemon's juice to the mix and see how that ends up.  My husband also liked it and I liked how easy it was.  The roux was the only thing that took up time. 

Here's what it looks like finished.  Not the most beautiful dish in the world but it tastes GOOD!