Thanks Dave, that looks a good one to try. Had to mull over what are scallions, which displays my ignorance in the cooking field. We call them spring onions, or sometimes French shallots for a larger size. Interesting those variations in naming. Chicken broth we call chicken stock and shrimp are usually prawns. But the taste of the finished product will be the same.
Hi Andrew - yes, amazing how the food terminology varies (and we scratch our heads wondering!) - but you've figure it out well, so not a problem - give it a try and add any additional spices that may enhance that recipe - we have TONS of spices & herbs on the table & nearby, so I always add some; AND, if you're adventuresome, then try to make a real roux scratch and then do a gumbo - like in New Orleans! Dave