New Orleans-Style Shrimp and Rice

new orleans-style shrimp and rice
Photo: Sang An
Prep Time:
15 mins
Total Time:
45 mins

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.


  • 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


  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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