Comfortable in my skin: Shrimp Etouffee

The literal translation of this is Smothered Shrimp. And yes... yes it is. Smothered in a rich, spicy, and enticing seafood gravy. If you have never experienced this dish please, PLEASE try it. It's amazing. And yes, this has mushrooms. If you do not like mushrooms go ahead and leave them out. I had some on hand, and I'm all for adding volume to my food without adding a lot of extra fat and calories... I get enough of those in what I make anyway. :)
Ingredients:
1/4 c vegetable oil
heaping 1/4 c flour
1 medium onion, finely chopped
1 bell pepper, chopped
1 jalapeno, deseeded and finely chopped
2 celery stalks, finely chopped
4 cloves garlic, finely chopped
8 oz mushrooms, chopped
1 8 oz bottle clam juice
1 Tbsp Cajun Seasoning (I used a homemade spice blend)
1/2 tsp celery seed
1 Tbsp paprika 1/2 tsp cayenne pepper
pinch red pepper flakes (more if you want some real heat)
1/2 Tbsp Worcestershire Sauce
Salt
Freshly ground black pepper
2 lbs shrimp, no shells or tails
3-6 green onions, finely sliced
hot sauce

Begin by making a roux. In your pot over medium heat add the oil and let it heat through, then add your flour. Whisk together VERY well. You don't want a lumpy roux. Whisk occasionally and cook to a peanut butter brown color and gives off a nutty aroma, this will take somewhere between 5 and 10 minutes. Add onion, bell pepper, jalapeno, and celery. Stir well and cook 3-4 minutes to start them softening up. The add your mushrooms and garlic. Stir in well. Be sure not to burn your garlic here. You need to cook this about two minutes. Then slowly add your clam juice. You're looking for a syrupy consistency here. The roux will help thicken it up as it cooks, but don't add too much liquid. If you need more liquid you can add water, or chicken stock. Add in all of the spices, and the Worcestershire. TASTE. Add salt and pepper accordingly. Add your shrimp (I throw mine in frozen, but you can thaw yours or if you can get GOOD fresh seafood that's even better). Cover and cook about 10-15 minutes until your shrimp are curled and pink. Serve sprinkled with green onion, and hot sauce, over rice. Serves 4. I like this over rice cooked with a bay leaf or two, then coated with butter. :D