Recipe Name New Orleans-Style Shrimp and Rice Submitted by chisan Recipe Description From Martha Stuart Living, March 2004 Quantity 1 Quantity Unit Pan Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 2 tablespoons butter 1 tablespoon all-purpose flour 1 teaspoon all-purpose flour 2 medium (approx 2-3/4" long, 2-1/2" dia) green pepper, finely chopped 1 large Onion, chopped 2 stalks medium (7-1/2" - 8" long) celery 1 can (28 fl oz) tomatoes canned,crushed 2 cups chicken broth, low sodium, canned 2 teaspoons parsley, fresh, chopped 1 1/2 teaspoons creole seasoning, Konriko 1/2 teaspoon Paprika 1/2 teaspoon kosher salt 1/2 teaspoon tabasco depending on taste 1 large shrimp - 1lb. 2 cups rice, cooked Steps Sequence Step 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.