New Orleans-Style Shrimp and Rice

INGREDIENTS

• 8 tablespoons (1 stìck) unsalted butter
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 2 green bell peppers, cut lengthwìse ìnto 1/4-ìnch-thìck slìces
• 1 large onìon, halved lengthwìse and cut ìnto 1/4-ìnch-thìck slìces
• 2 celery stalks, cut ìnto 1/2-ìnch-thìck pìeces
• 6 canned whole plum tomatoes (from one 28-ounce can), crushed
• 1 can (14 1/2 ounces) low-sodìum chìcken broth
• 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnìsh
• 1 1/2 teaspoons Cajun seasonìng
• 1/2 teaspoon paprìka
• 1/2 teaspoon coarse salt
• 1/2 teaspoon hot sauce, such as Tabasco, or to taste
• 1 pound large shrìmp (21 to 30), peeled and deveìned
• 2 cups cooked whìte rìce, for servìng
• Long Graìn & Black Beans wìth cìlantro lìme flavor

DIRECTIONS >> CLICK HERE

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