Depends on the yeast characteristics, pitch rate and temp for me. I live in Erie, CO. I made an APA on Saturday, OG of 1.053. 11 gallons, pitched about 4 billion cell yeast starter. Ferment started at 68 and I've increased the temp by a degree per day, it was at 71 F this AM. I'll take gravity tonight and assume I'll be down below 1.020. If the diacetyl test is negative on my sample, I'll likely dry hop and allow the temp to climb a few more degrees and keg it on Saturday.
I'm curious what your stats were on the beer, pitch rate / health and temp most important.
On average my regular strength ales will complete fermentation in a few days with proper pitch and temp management. Lagers take longer as do strong ales.
We certainly have several environmental differences from Houston, but I don't know that they would impact your ferment time.