Nawlins Shrimp and Rice!

Hey Guys!

Sorry I have been neglecting my recipe updates the past few weeks! Justin has started working a lot more and we are waking up a lot earlier so when I get home from work I pretty much cook dinner, do dishes, and go to sleep it feels like! Its no excuse, but I thrive on a routine and schedule and now that it is having to change I feel crazy!
So, hopefully this recipe will make it up to you guys! It is adapted from Martha Stewart

Nawlins Shrimp and Rice

 

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1 tablespoon all-purpose flour
1 green bell pepper, chopped     
1 large onion, chopped
2 celery stalks, cut into 1/2-inch-thick pieces
1 can of crushed tomatoes
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon coarse salt
hot sauce, such as Tabasco, to taste
1 pound large shrimp (21 to 30), peeled and deveined
2 cups cooked white rice, for serving 

Directions

1. Melt your butter in a large Dutch oven over medium heat. Add flour and stir until light brown (3-5 minutes) add bell pepper, onion, and celery. Cook, stirring occasionally, until softened, about 7 minutes.
2. Add tomatoes, broth, all spices, salt, and hot sauce to vegetable mixture
3. Bring you mixture 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 (3-5 minutes)
4. This makes either 4 large servings or 6 smaller servings so serve your shrimp mixture over your divided rice. You can garnish it with a little bit more parsley if you wish!