Cajun Shrimp and Rice

 New Orleans-Style Shrimp and Rice

Ingredients

8 T. (1 stick) butter

1 T. +1 tsp. AP flour

2 green bell peppers cut into 2/1-inch sticks

1 Lar. onion  cut into 1/4 inch slices

2 celery stalks cut into 1/4 Inch 

6 canned  whole plum tomatoes crushed

14 1/2 oz low-sodium chicken broth (1 can)

2 tsp chopped fresh parsley + more for garnish

1 1/2 tsp Cajun seasoning 

1/2 tsp. paprika

1/2. tsp coarse salt

1/2 tsp hot sauce or to taste

1 lb. shrimp, peeled & deveined

2 C. white cooked rice for serving

Directions

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.
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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.