New Orleans-Style Shrimp and Rice

New Orleans-Style Shrimp and Rice
Original recipe by Martha Stewart

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
1 can ( 28-ounce) crushed plum tomatoes
1 can (14 1/2 ounces) chicken broth
2 teaspoon chopped fresh flat-leaf parsley, plus more for garnish
3 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
1 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large raw shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving

Direction:

1.  Melt butter in a large Dutch oven over medium heat.  Add flour, and stir until light brown, 4 to 7 minutes. 

Add bell peppers, onion, and celery;  cook, stirring occasionally, until softened, about 7 minutes.

 Add tomatoes, broth, parsley, spices, salt, and hot sauce.

2.  Bring to boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes, or if you want, simmer the sauce for longer.  I simmer the sauce for two hours. 

Stir in the shrimp and cook until pink and cooked through, about 4 to 7 minutes.  Do not over-cook the shrimp.  ALWAYS PUT THE RAW SHRIMP IN LAST, AFTER SIMMERING THE SAUCE.

3.  Springle shrimp with parsley, and serve over rice.

Serves 4