Ham and Shrimp Gravy

4 tablespoons butter

6 ounces smoked ham, diced

1 red bell pepper, finely diced

½ cup finely diced celery

4 green onions, chopped, white and green parts separated

1 fresh jalapeno pepper, finely diced

2 cloves garlic, minced

2 teaspoons Cajun seasoning

3 tablespoons flour

3 ½ cups cold chicken broth

¼ teaspoon Worcestershire sauce

1 pound small raw shrimp, peeled and deveined

1 pinch salt, or to taste

1 pinch cayenne pepper, or to taste

Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.

Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.

Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.

Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.