Is this a good way to make shrimp gumbo?

I am from Louisiana and the er is NOT how you make a roux. You have to make a roux out of flour and cooking oil...and we do not put rotel tomatoes in our gumbos. Like I said I'm from the south so no exact amounts here, but this is how it is done....heat oil in pot then add to it flour (we're talking a little amount) and yes keep cooking on high and stiring to get the dark roux you desire. Add your water and onions and peppers and a splash of wistishier sauce and your favorite seasonings as well (Mrs. Dash, Tony's, Season All, Old Bay maybe salt and pepper). Then let all this cook for i guess an hour or so then add shrimp and cook few more minutes and serve over rice with a side of potatoe salad. If you want to add alot of shrimp flavor boil your shrimp heads and shells in water (strain it) to make a broth for your gumbo and use it instead of regular water. A couple of dashes of hot sauce is also good in each bowl of gumbo you serve. Let the guest put their own hot sauce.