New This Month

New Orleans-Style Shrimp and Rice

Recipe photo courtesy of Sang An

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

Source: Martha Stewart Living, March 2004
Total Time Prep Servings

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
558
How would you rate this recipe?
558
  • Amharry11
    12 MAR, 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.
    Reply
  • ALR7776414DW
    18 DEC, 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!!
    Reply
  • jkt27586168
    9 JUL, 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!
    Reply
  • katiecgray
    28 FEB, 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!
    Reply
  • msergeyarticlo
    28 JAN, 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. : )
    Reply
  • tizifan06
    21 JUL, 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!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • genp71gmailco
    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....
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes