 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | stick | butter | 1 1/2 | tablespoons | all-purpose flour | 1/2 | tablespoon | all-purpose flour | 4 7/8 | small | green pepper, finely chopped | 1 1/2 | large | Onion, chopped | 1 | cup, strips | celery | 1 1/2 | cans (28 fl oz) | tomatoes canned,crushed | 3 | cups | chicken broth, low sodium, canned | 1 | tablespoon | parsley, fresh, chopped | 2 1/4 | teaspoons | creole seasoning, Konriko | 3/4 | teaspoon | Paprika | 1/4 | tablespoon | kosher salt | 3/4 | teaspoon | tabasco depending on taste | 1 1/2 | large | shrimp - 1lb. | 3 | cups | rice, cooked |
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Steps
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Sequence
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Step
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| | 1 | Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 2 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. | | 2 | 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. | | 3 | Sprinkle shrimp with parsley, and serve over rice. |
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