Cajun Shrimp Stew Recipe
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 small celery rib, finely chopped
- 1/2 cup finely chopped green bell pepper
- 1 cup bottled clam juice
- 3/4 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 1 1/4 pounds peeled and deveined large shrimp (21 to 25 per lb)
- 1/3 cup thinly sliced scallion greens
- Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes.
- Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes. Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes. Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 minutes. Stir in scallion greens and salt to taste.