Recipes

Cajun Shrimp Stew

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Cajun Shrimp Stew

Cajun Shrimp Stew

amanda

Equipment

  • - Sauté Pan / Frypan, 2qt., OvenSafe

  • - Cast Iron Skillet, 3.5 Quart

  • - Instant Pot Duo Electric Pressure Cooker w/Lid, 6 Quart

  • - Slow Cooker, Up to 6 qt., Gourmet Nonstick Ceramic Lid

  • - Large Dutch Oven, 6 Quart, Black Enameled Cast Iron

  • - Silicone Spatula Set, Cooking Brushes and Utensils

  • - Kitchen Scale, Digital Weighing Paper & Bowls

  • - Stainless Steel Mixing Bowl Set, 3 Pieces with Lids (Large)

  • - Kitchen Apron for Cooking

  • - Stainless Steel Colander with Sieve, 12 Cup (16 x 20 cm)

  • - Induction Cooktop Smart Panel & Hearth Pad, Stainless Steel Surface

Ingredients

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
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