Recipes Ingredients Seafood Recipes Shrimp Recipes New Orleans-Style Shrimp and Rice 3.5 (554) 20 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 11, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print