New Orleans Style Shrimp and Rice

Shrimp Creole is one of the first "fancy" dishes I remember making after I graduated from college. It is a comforting dish and it can be prepared relatively quickly. This recipe, heavily adapted from Martha Stewart, is very reminiscent of Shrimp Creole. The sauce is rich with flavor, though Miss F would disagree. She ate everything separately, a scoop of rice, a couple of shrimp and a few bell peppers, all neatly placed on her plate. She said she didn't like the sauce, but she had no problem eating the shrimp and bell pepper that had been cooked in the sauce. I tried explaining to her that the sauce was much like tomato pasta sauce, but she wasn't hearing it.   I ate a ton and I may have gone back for seconds a few hours later.

New Orleans Style Shrimp and Rice

¼ cup butter
2 tablespoons flour
1 green bell pepper, chopped
1 small onion, chopped
14.5 ounce can stewed tomatoes
½ cup 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, peeled and deveined
2 cups cooked white rice, for serving

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell pepper and onion, 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 with parsley and serve over rice.

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