Cajun Shrimp Stew

Name: Cajun Shrimp Stew
Yield: 4 servings
Ingredients: 1 2 tablespoons vegetable oil; 1 1/4 cup all-purpose flour; 1 1 medium onion, chopped; 1 1 small celery rib, finely chopped; 1 1/2 cup finely chopped green bell pepper; 1 1 cup bottled clam juice (8 fluid ounces); 1 3/4 cup water; 1 1/4 teaspoon salt; 1 1/4 teaspoon cayenne; 1 1 1/4 pound peeled and deveined large shrimp (21 to 25 per pound); 1 1/3 cup thinly sliced scallion greens; 1 Accompaniment: white rice

From the kitchen of Carly

A proper Cajun shrimp stew starts with a dark roux cooked low and slow, then builds into a silky broth with the holy trinity of onion, celery, and bell pepper. Plump shrimp finish it off, tender and kissed with cayenne heat.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons vegetable oil
11/4 cup all-purpose flour
11 medium onion, chopped
11 small celery rib, finely chopped
11/2 cup finely chopped green bell pepper
11 cup bottled clam juice (8 fluid ounces)
13/4 cup water
11/4 teaspoon salt
11/4 teaspoon cayenne
11 1/4 pound peeled and deveined large shrimp (21 to 25 per pound)
11/3 cup thinly sliced scallion greens
1Accompaniment: white rice

Instructions

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.