New Orleans-Style Shrimp and Rice

Name: New Orleans-Style Shrimp and Rice
Prep time: 15 min
Total time: 45 min
Ingredients: 8 tablespoons (1 stick) unsalted butter; 1 tablespoon plus 1 teaspoon all-purpose flour; 2 green bell peppers, cut lengthwise into ¼-inch-thick slices; 1 large onion, halved lengthwise and cut into ¼-inch-thick slices; 2 celery stalks, cut into ½-inch-thick pieces; 6 canned whole plum tomatoes (from one 28-ounce can), crushed; 1 can (14 ½ ounces) low-sodium chicken broth; 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish; 1.5 teaspoons Cajun seasoning; 0.5 teaspoon paprika; 0.5 teaspoon coarse salt; 0.5 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

3.5

(554)

20 Reviews

By

Martha Stewart Editors

Updated on February 11, 2021

new orleans-style shrimp and rice — Photo: Sang An

Prep Time:

15 mins

Total Time:

45 mins

Servings:

4

This quick-cooking New Orleans classic is spicy and hearty—and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning.

Ingredients

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into ¼-inch-thick slices
1 large onion, halved lengthwise and cut into ¼-inch-thick slices
2 celery stalks, cut into ½-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 ½ ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 ½ teaspoons Cajun seasoning
½ teaspoon paprika
½ teaspoon coarse salt
½ 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.