Recipes Ingredients Seafood Recipes Shrimp Recipes New Orleans-Style Shrimp and Rice 3.5 (556) 22 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 11, 2021 Rate PRINT Share Close Photo: Sang An Prep Time: 15 mins Total Time: 45 mins Servings: 4 This quick-cooking New Orleans classic is spicy and hearty—and turns any meal into a festive occasion. It's chockful of green bell peppers, whole plum tomatoes, and Cajun seasoning. Ingredients 8 tablespoons (1 stick) unsalted butter 1 tablespoon plus 1 teaspoon all-purpose flour 2 green bell peppers, cut lengthwise into ¼-inch-thick slices 1 large onion, halved lengthwise and cut into ¼-inch-thick slices 2 celery stalks, cut into ½-inch-thick pieces 6 canned whole plum tomatoes (from one 28-ounce can), crushed 1 can (14 ½ ounces) low-sodium chicken broth 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish 1 ½ teaspoons Cajun seasoning ½ teaspoon paprika ½ teaspoon coarse salt ½ 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 Directions 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. 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. Sprinkle shrimp with parsley, and serve over rice. Originally appeared: Martha Stewart Living, March 2004 Rate It PRINT