Shrimp and Rice (New Orleans)

8 Tbsp. (1 stick) butter
1 Tbsp. + 1 tsp. flour, unbleached
2 green bell peppers, cut lengthwise into ¼”thick slices
1 large onion, halved lengthwise and cut into ¼”thick slices
2 ribs celery, cut into ½”thick pieces
1-28 oz can whole plum tomatoes, crushed
14½ oz Chicken Broth
2 tsp. fresh flat-leaf parsley, chopped, plus more for garnish
1½ tsp. Cajun Seasoning
½ tsp. paprika
½ tsp. coarse sea salt
½ tsp. hot sauce, such as Tabasco, or to taste
1 lb large shrimp (21-30), peeled and deveined
2 cups white rice, cooked for serving

Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3-4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.

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, 3-5 minutes.

Sprinkle shrimp with parsley, and serve over rice.

Makes 4 servings.