Demeriese Etouffe'

I was bored and thinking about stuff for my album and came up with this. Ya'll know how much I like Etouffe, so why not write a poem (somewhat) about it. Tell me what you think.

Demeriese Etouffee'

Ingredients
1 lb. Of Demeriese Valier
1 cup of flour
1 stick of butter
2 cups of water
3 cups of Covetta Valier (mother)
2 cups of Alton Valier (grandfather)
1 onion, chopped
1 green bell pepper, chopped
1 clove of garlic, chopped
1 red bell pepper, chopped
1 cup of green onions, chopped
2 tomatoes, chopped
1 tbs. sea salt
2 tsp. oregano
1 tsp. cayenne pepper
2 bay leaves
2 cups of Ella Fitzgerald
½ cup of Billie Holiday
1 cup of Sarah Vaughn
¾ cup of Chaka Khan
¾ cup of Aretha Franklin
½ cup of Phyllis Hyman
¾ cup of Anita Baker
1 cup of Jill Scott

Directions
To make a roux, in a heavy sauce pan melt butter and then stir in flour until smooth. Cook over medium-high heat stirring constantly until roux is dark brown. Add onion, green and red bell peppers, garlic, Covetta Valier, and Alton Valier. Let simmer on medium heat for 11 years, constantly stirring.
Stir in water, Demeriese Valier, tomatoes, sea salt, cayenne pepper, bay leaves, Ella Fitzgerald, Billie Holiday, Sarah Vaughn, Chaka Khan, Aretha Franklin, Phyllis Hyman, and Anita Baker. Cover pot and let simmer on medium heat for 13 years, stirring occasionally.
Remove cover and reduce to low heat. Stir in green onions and Jill Scott. Serve over brown rice or mashed potatoes. Enjoy!