New Orleans-Style Shrimp and Rice
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Martha Stewart Living, March Spring 2004
- Prep Time 15 minutes
- Total Time 45 minutes
- Yield Serves 4
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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
Directions
- Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
- Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
- Sprinkle shrimp with parsley, and serve over rice.
This recipe is simply amazing, I also added garlic since i love it. Next time I'll try it with chicken sausage. Thank you Martha for making our life easier and make us look good, you're my hero....
I loved this recipe when I made it, now I'm cooking it again but doubled this time more shrimp and adding sausages.
Made this tonight! I loved it! I added garlic and also added smoked sausage. Put this in at the same time as the stewed tomatoes. I also used zatarains dirty rice instead of white rice. I loved it! Will be making this again!
My husband and I loved this recipe. Simmered the sauce a bit longer than recommended. Truly delicious.
I view recipes as "guides" for the most part and this one is a winner. It's fast and easy for weeknights. I opted to use spices while making my roux and I cooked the roux longer to add more depth of flavor. Also added whole garlic cloves while simmering and finished the sauce off with a chunk of butter to balance the acid and it was perfect that way. Served it with my favorite basmati rice. My husband loved it so I'll be repeating this one.
Just cooked this tonight, love it love it, my husband loves it, my 15 months old twin girls love it too! Thanks for the recipe!
This recipe was pretty good. I added red peppers, and a lot more cajun seasoning to give it more flavor.
I made this verison ultra spicy and it was a hit!
I made this last night for my family. It was good! Easy too. I added cayenne pepper instead of tabasco and didn't have any celery so I used celery seed (a little)
This recipe is very good. I doubled the vegetables, added more hot sauce and crawfish tails. It was great and the whole family really liked it. Will add to my recipe file!