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New Orleans-Style Shrimp and Rice

  • Prep:
  • Total Time:
  • Servings: 4
New Orleans-Style Shrimp and Rice

Photography: Sang An

Source: Martha Stewart Living, March Spring 2004


  • 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


  1. 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.

  2. 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.

  3. Sprinkle shrimp with parsley, and serve over rice.

Reviews (13)

  • lmelody13 24 May, 2014

    I've been making this recipe for a couple years and I LOVE IT. It's one recipe I can ALWAYS turn to for company, or for a quick dinner. Instead of using the large shrimp, however, I use the baby shrimp meat. For one, it's cheaper and for two, you're guaranteed a big bite of shrimp in every bite.

  • HeathernParker83 4 May, 2014

    One of my current favorite recipes. Everyone in the family loves it. I split the recipe to make half spicy and another half not so spicy for the kids. Wonderful recipe!

  • Suzy-Q2 25 Oct, 2013

    This is, by far, one of the best recipes I've tried in ages. It was sooooo good, and I didn't change a thing, or add a thing. My husband, who is a very good Cajun cook in his own right, said he felt like he was eating at a restaurant.

    I chopped up the veggies and prepped the shrimp ahead of time, and kept them in the fridge until I was ready for them, and it made this a snap to put together.

    I will be tripling this one, and serving it a dinner party soon. It was THAT good.

  • Genta 4 Apr, 2013

    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....

  • Princess Mayo 24 Feb, 2013

    I loved this recipe when I made it, now I'm cooking it again but doubled this time more shrimp and adding sausages.

  • Jesshawk1 7 Aug, 2012

    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!

  • NoellaCBella 28 Dec, 2011

    My husband and I loved this recipe. Simmered the sauce a bit longer than recommended. Truly delicious.

  • MrsMcFadden 28 Nov, 2011

    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.

  • crystal2010 24 Sep, 2010

    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!

  • helenech 30 Apr, 2010

    This recipe was pretty good. I added red peppers, and a lot more cajun seasoning to give it more flavor.

  • Tryingsomethingnew 24 Feb, 2009

    I made this verison ultra spicy and it was a hit!

  • ddonthehill 8 Feb, 2008

    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)

  • ABSAPON 6 Feb, 2008

    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!

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