New Orleans-Style Shrimp and Rice

prep time:: 15 min
total time:: 45 min

Serves 4

ingredients

1 stick unsalted butter
1 tablespoon, plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley (or use 1 teaspoon dried)
1 1/2 teaspoons cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1/2 teaspoon Tabasco
1 pound large shrimp (21 to 30), peeled and deveined (You can use frozen, defrost before cooking.)
2 cups cooked white rice, for serving

directions

Melt butter in a large Dutch oven over medium heat. Add flour and stir 3 to 4 minutes until light brown. Add bell peppers, onion, and celery and cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and Tabasco. Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in the shrimp and cook until the shrimp turn pink and are cooked through, about 3 to 5 minutes. Serve over rice.

Source: Cindy Munson