New Orleans-Style Shrimp and Rice

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 whole plum tomatoes (from one 28-ounce can), crushed

1 can (14½ ounces) low-sodium chicken broth

2 teaspoons chopped fresh flat-leaf parsley (I use 1 teaspoon dried.)

1½ teaspoons Cajun seasoning

½ teaspoon paprika

½ teaspoon coarse salt

½ teaspoon Tabasco (I use a little extra. We like it spicy!)

1 pound large shrimp (21 to 30), peeled and deveined (I even buy the frozen kind and defrost before cooking.)

2 cups cooked white rice, for serving