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New Orleans-Style Shrimp and Rice

Martha Stewart
  • 45 minutes
  • Serves 4

INGREDIENTS

21

large shrimp, large

2

Celery stalks, cut into 1/2-inch-thick pieces

2 tsp

Flat-leaf parsley, fresh

2

Green bell peppers

1

Onion, halved lengthwise and cut into 1/4-inch-thick slices, large

6

Plum tomatoes, canned whole

1 can

Chicken broth, low-sodium

1/2 tsp

Hot sauce

2 cups

White rice, cooked

1 1/3 tbsp

All-purpose flour

1 1/2 tsp

Cajun seasoning

1/2 tsp

Paprika

1/2 tsp

Salt, coarse

8 tbsp

Butter, unsalted