Heat the butter in a large skillet over medium-high heat. When the foam subsides, add the flour. Stirring constantly for 10 to 12 minutes, make a blond roux, the color of sandpaper.
Add the mirlitons, onions, bell peppers, and celery. Sauté for about 5 minutes, or until the vegetables are wilted. Add the ham and garlic and cook, for 2 minutes. Add the water, salt, and cayenne. Reduce the heat to medium and simmer uncovered for about 10 minutes. Add the shrimp and cook for 10 minutes more.
Yield: 4 servings