Ingredients

Serves 4

* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon plus 1 teaspoon all-purpose flour
* 2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
* 1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
* 2 celery stalks, cut into 1/2-inch-thick pieces
* 6 canned whole plum tomatoes (from one 28-ounce can), crushed
* 1 can (14 1/2 ounces) low-sodium chicken broth
* 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
* 1 1/2 teaspoons Cajun seasoning
* 1/2 teaspoon paprika
* 1/2 teaspoon coarse salt
* 1/2 teaspoon hot sauce, such as Tabasco, or to taste
* 1 pound large shrimp (21 to 30), peeled and deveined
* 2 cups cooked white rice, for serving

Directions

1. Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 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.