New Orleans-Style Shrimp and Rice

Name: New Orleans-Style Shrimp and Rice
Prep time: 15 min
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 tablespoon plus 1 teaspoon all-purpose flour; 2 green bell peppers, cut lengthwise into 1/4-inch-thick slices; 1 large onion, halved lengthwise and cut into 1/4-inch-thick slices; 2 celery stalks, cut into 1/2-inch-thick pieces; 6 canned whole plum tomatoes (from one 28-ounce can), crushed; 1 can (14 1/2 ounces) low-sodium chicken broth; 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish; 1 1/2 teaspoons Cajun seasoning; 1/2 teaspoon paprika; 1/2 teaspoon coarse salt; 1/2 teaspoon hot sauce, such as Tabasco, or to taste; 1 pound large shrimp (21 to 30), peeled and deveined; 2 cups cooked white rice, for serving

New Orleans-Style Shrimp and Rice was pinched from <a href="http://www.marthastewart.com/319031/new-orleans-style-shrimp-and-rice" target="_blank">www.marthastewart.com.</a>

INGREDIENTS

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8 tablespoons (1 stick) unsalted butter

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1 tablespoon plus 1 teaspoon all-purpose flour

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2 green bell peppers, cut lengthwise into 1/4-inch-thick slices

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1 large onion, halved lengthwise and cut into 1/4-inch-thick slices

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2 celery stalks, cut into 1/2-inch-thick pieces

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6 canned whole plum tomatoes (from one 28-ounce can), crushed

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1 can (14 1/2 ounces) low-sodium chicken broth

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2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish

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1 1/2 teaspoons Cajun seasoning

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1/2 teaspoon paprika

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1/2 teaspoon coarse salt

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1/2 teaspoon hot sauce, such as Tabasco, or to taste

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1 pound large shrimp (21 to 30), peeled and deveined

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2 cups cooked white rice, for serving

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