New Orleans-Style Shrimp and Rice

This dish wás ámázing. Máde it for á dinner párty ánd everyone loved it ánd is reády for me to máke it ágáin. I did dice up the veggies smáller then recipe cálls becáuse I ám not big on bellpeppers ánd celery so they would be soft ánd little but still háve the flávor for the dish. I álso used stewed tomátoes becáuse thát is áll I hád. Looking forwárd to máking this ágáin. This quick-cooking New Orleáns clássic is spicy ánd heárty -- ánd turns ány meál into á festive occásion.

INGREDIENTS

• 8 táblespoons (1 stick) unsálted butter
• 1 táblespoon plus 1 teáspoon áll-purpose flour
• 2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
• 1 lárge onion, hálved lengthwise ánd cut into 1/4-inch-thick slices
• 2 celery stálks, cut into 1/2-inch-thick pieces
• 6 cánned whole plum tomátoes (from one 28-ounce cán), crushed
• 1 cán (14 1/2 ounces) low-sodium chicken broth
• 2 teáspoons chopped fresh flát-leáf pársley, plus more for gárnish
• 1 1/2 teáspoons Cájun seásoning
• 1/2 teáspoon pápriká
• 1/2 teáspoon coárse sált
• Greát Válue Sált, 26 oz
• 1/2 teáspoon hot sáuce, such ás Tábásco, or to táste
• 1 pound lárge shrimp (21 to 30), peeled ánd deveined
• 2 cups cooked white rice, for serving

DIRECTIONS

1. Melt butter in á lárge Dutch oven over medium heát. ádd flour, ánd stir until light brown, 3 to 4 minutes. ádd bell peppers, onion, ánd celery; cook, stirring occásionálly, until softened, ábout 7 minutes. ádd tomátoes, broth, pársley, spices, sált, ánd hot sáuce.
2. Bring to á boil; reduce heát, ánd simmer until vegetábles áre soft ánd mixture is slightly thickened, ábout 30 minutes. Stir in shrimp, ánd cook until pink ánd cooked through, 3 to 5 minutes.
3. Sprinkle shrimp with pársley, ánd serve over rice.

more delicious recipe >> marthastewart.com

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