INGREDIENTS
- 8 tablespoons (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 canned 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, plus more for garnish
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1 teaspoon coarse salt
- 1/2 teaspoon hot sauce, such as Tabasco, or to taste
- 1 pound large shrimp (21 to 30), peeled and deveined
- 2 cups cooked white rice, for serving
Creole Shrimp and Rice Recipe was originally published on myhoustonmajic.com