Rating: 3.45 stars
554 Ratings
  • 5 star values: 114
  • 4 star values: 153
  • 3 star values: 185
  • 2 star values: 73
  • 1 star values: 29

This quick-cooking New Orleans classic is spicy and hearty -- and turns any meal into a festive occasion.

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Sang An

Recipe Summary

prep:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (19)

554 Ratings
  • 5 star values: 114
  • 4 star values: 153
  • 3 star values: 185
  • 2 star values: 73
  • 1 star values: 29
Rating: 5.0 stars
02/03/2020
Delicious recipe. Made for Superbowl party. Added squid to the shrimp, felt like any other seafood would be welcome. Halved the onion and replaced with scallions, added fresh garlic. Made two batches per people's tastes, one with sauteed habenero and the other without. Went over like gangbusters.
Rating: 5 stars
03/12/2018
This dish was amazing. Made it for a dinner party and everyone loved it and is ready for me to make it again. I did dice up the veggies smaller then recipe calls because I am not big on bellpeppers and celery so they would be soft and little but still have the flavor for the dish. I also used stewed tomatoes because that is all I had. Looking forward to making this again.
Rating: 5 stars
12/18/2017
I've made this multiple times. This last time I made a couple of small variations, adding corn and extra seasoning but this recipe is amazing! My husband LOVE it and asks for it on the regular! Make it your own or follow the recipe, either way it's a winner and a constant in my home for the rest of my life!!
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Rating: Unrated
07/09/2017
Really a wonderful recipe! Just made this this afternoon. I read through the notes and made some changes due to what I had on hand and wanted to use up. I used 2 Hot Italian sausages cut into slices and browned, I had a slice of cooked applewood smoked bacon and an ear of cooked sweet corn. So I cut up the bacon, cut corn off cob and added at end of vegetable cooking time. I find green bell peppers to be bitter so used one red and one yellow and used 3 stalks of celery. I only used 1 cup of broth and used shrimp broth I had in the freezer. I also used a 14.5 oz can of whole tomatoes - there were 7 tomatoes (didn't use the juice) There was enough liquid to dress the rice (I used farro). If I had a bagette on hand I'd add the additional 6.5 oz of broth and tomato juice. I skipped the hot sauce cuz my hubby doesn't care for food too spicey. I had some of Emeril Lagasse's creole seasoning mixed up and used that, and used smoked paprika, creating a dish that was nicely spiced without the long burn. I used farro instead of rice cooked in chicken broth and al dente. Yep, this one is a keeper. Thanks Martha and all the commentors!
Rating: Unrated
02/28/2017
I got this recipe out of your magazine back in 2004 and I love it! I make it every year for Fat Tuesday. The recipe deserves a 5 star rating!!! Thanks Martha!
Rating: 5 stars
01/28/2017
EXCELLENT ! I made this recipe along with two others for the week. One of my family members ate almost its ENTIRETY the first night!!!!!!!!! This will be a regular recipe at our house. : )
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Rating: 5 stars
07/21/2015
This was a really good, easy recipe. Will make it my go-to for sure. I omitted the Tabasco because it was for the whole family and I added garlic. I had one red pepper and one green pepper so I used those. This would be a great meal to prep for the night before- chop the veggies, peel and de-vein the shrimp - and the next day dinner will be ready and on the table in an hour. Thanks Martha!
Rating: 5 stars
05/24/2014
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.
Rating: Unrated
05/04/2014
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!
Rating: Unrated
10/25/2013
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.
Rating: 5 stars
04/04/2013
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....
Rating: Unrated
02/24/2013
I loved this recipe when I made it, now I'm cooking it again but doubled this time more shrimp and adding sausages.
Rating: Unrated
08/07/2012
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!
Rating: Unrated
12/28/2011
My husband and I loved this recipe. Simmered the sauce a bit longer than recommended. Truly delicious.
Rating: Unrated
11/28/2011
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.
Rating: Unrated
09/24/2010
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!
Rating: Unrated
04/30/2010
This recipe was pretty good. I added red peppers, and a lot more cajun seasoning to give it more flavor.
Rating: Unrated
02/24/2009
I made this verison ultra spicy and it was a hit!
Rating: Unrated
02/08/2008
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)
Rating: Unrated
02/06/2008
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!