New Orleans-Style Shrimp and Rice

I made this shrimp last weekend and it is the most warming and perfect stew for a cold night. It smells incredible and will surely warm your soul! I thought since Mardi Gras was this past weekend I would share a recipe with some southern flare.

It is very easy to make and you could easily add different meats or vegetables depending on your preference.

It was getting dark so I wasn’t able to take many pictures/they are not the best quality. Don’t let that stop you from trying this recipe!

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Recipe: New Orleans-Style Shrimp and Rice

(recipe adapted from Martha Stewart)

4 Tablespoons Butter

1 Tablespoon Plus 1 Teaspoon Flour

2 Green Bell Peppers, cut into 1/4 inch slices

1 Large Onion, Cut into 1/4 inch slices

2 Celery Stalks, diced

1 14oz Can Diced Tomatoes

1 Can Low-Sodium Chicken Broth

2 Teaspoons Chopped Flat Leaf Parsley (Or Cilantro)

1 1/2 Teaspoons Cajun Seasoning

1/2 Teaspoon Paprika

1/2 Teaspoon Salt

1 Tablespoon Hot Sauce (more or less depending on preference)

1 Pound Large Shrimp, peeled and deveined

2 Cups Cooked Rice for serving

Directions:

Melt butter in a large pan or dutch oven.

Add flour and stir until light brown, 3 to 4 minutes.

Add pepper, onion and celery and cook until softened, about 7 minutes.

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

Bring to a boil and reduce heat to a simmer, covered until vegetables are soft and mixture is slightly thickened, about 30 minutes.

Add shrimp after vegetables are soft and let cook until light pink, about 3-5 minutes.

Serve over cooked rice and sprinkle with fresh herbs.

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2 thoughts on “New Orleans-Style Shrimp and Rice

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