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New Orleans-Style Shrimp and Rice

New Orleans-Style Shrimp and Rice

Martha Stewart Living, March Spring 2004 http://www.marthastewart.com/254873/new-orleans-style-shrimp-and-rice
3.05
Rated
61100(6)6
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4

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

  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.

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