Active Time

　　25 min

　　Total Time

　　35 min

　　This satisfying stew just may be the essence of Cajun cooking: shrimp with onion, celery, and green pepper, all given depth by brown roux and livened up with cayenne.

　　

Ingredients

Makes 4 servings

　　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 (8 fluid ounces)

　　3/4 cup water

　　1/4 teaspoon salt

　　1/4 teaspoon cayenne

　　1 1/4 pound peeled and deveined large shrimp (21 to 25 per pound)

　　1/3 cup thinly sliced scallion greens

　　Accompaniment: white rice

　　

Step 1

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.

　　

Step 2

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.