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Gallery New Orleans-Style Shrimp and Rice Credit: Sang An Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery New Orleans-Style Shrimp and Rice Credit: Sang An
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Gallery
New Orleans-Style Shrimp and Rice Credit: Sang An
New Orleans-Style Shrimp and Rice
Credit: Sang An
New Orleans-Style Shrimp and Rice
Recipe Summary prep: 15 mins total: 45 mins Servings: 4
Recipe Summary
prep: 15 mins total: 45 mins
Servings: 4
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 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
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.
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.
Sprinkle shrimp with parsley, and serve over rice.
Reviews (19)
Add Rating & Review 555 Ratings 5 star values: 115 4 star values: 153 3 star values: 185 2 star values: 73 1 star values: 29
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Reviews (19)
Add Rating & Review 555 Ratings 5 star values: 115 4 star values: 153 3 star values: 185 2 star values: 73 1 star values: 29
Add Rating & Review
555 Ratings 5 star values: 115 4 star values: 153 3 star values: 185 2 star values: 73 1 star values: 29
555 Ratings 5 star values: 115 4 star values: 153 3 star values: 185 2 star values: 73 1 star values: 29
555 Ratings 5 star values: 115 4 star values: 153 3 star values: 185 2 star values: 73 1 star values: 29
5 star values: 115 4 star values: 153 3 star values: 185 2 star values: 73 1 star values: 29
Martha Stewart Member Rating: 5.0 stars 02/03/2020 Delicious recipe. Made for Superbowl party. Added squid to the shrimp, felt like any other seafood would be welcome. Halved the onion and replaced with scallions, added fresh garlic. Made two batches per people's tastes, one with sauteed habenero and the other without. Went over like gangbusters. Martha Stewart Member Rating: 5 stars 03/12/2018 This dish was amazing. Made it for a dinner party and everyone loved it and is ready for me to make it again. I did dice up the veggies smaller then recipe calls because I am not big on bellpeppers and celery so they would be soft and little but still have the flavor for the dish. I also used stewed tomatoes because that is all I had. Looking forward to making this again. Martha Stewart Member Rating: 5 stars 12/18/2017 I've made this multiple times. This last time I made a couple of small variations, adding corn and extra seasoning but this recipe is amazing! My husband LOVE it and asks for it on the regular! Make it your own or follow the recipe, either way it's a winner and a constant in my home for the rest of my life!! Martha Stewart Member Rating: Unrated 07/09/2017 Really a wonderful recipe! Just made this this afternoon. I read through the notes and made some changes due to what I had on hand and wanted to use up. I used 2 Hot Italian sausages cut into slices and browned, I had a slice of cooked applewood smoked bacon and an ear of cooked sweet corn. So I cut up the bacon, cut corn off cob and added at end of vegetable cooking time. I find green bell peppers to be bitter so used one red and one yellow and used 3 stalks of celery. I only used 1 cup of broth and used shrimp broth I had in the freezer. I also used a 14.5 oz can of whole tomatoes - there were 7 tomatoes (didn't use the juice) There was enough liquid to dress the rice (I used farro). If I had a bagette on hand I'd add the additional 6.5 oz of broth and tomato juice. I skipped the hot sauce cuz my hubby doesn't care for food too spicey. I had some of Emeril Lagasse's creole seasoning mixed up and used that, and used smoked paprika, creating a dish that was nicely spiced without the long burn. I used farro instead of rice cooked in chicken broth and al dente. Yep, this one is a keeper. Thanks Martha and all the commentors! Martha Stewart Member Rating: Unrated 02/28/2017 I got this recipe out of your magazine back in 2004 and I love it! I make it every year for Fat Tuesday. The recipe deserves a 5 star rating!!! Thanks Martha! Martha Stewart Member Rating: 5 stars 01/28/2017 EXCELLENT ! I made this recipe along with two others for the week. One of my family members ate almost its ENTIRETY the first night!!!!!!!!! This will be a regular recipe at our house. : ) Martha Stewart Member Rating: 5 stars 07/21/2015 This was a really good, easy recipe. Will make it my go-to for sure. I omitted the Tabasco because it was for the whole family and I added garlic. I had one red pepper and one green pepper so I used those. This would be a great meal to prep for the night before- chop the veggies, peel and de-vein the shrimp - and the next day dinner will be ready and on the table in an hour. Thanks Martha! Martha Stewart Member Rating: 5 stars 05/24/2014 I've been making this recipe for a couple years and I LOVE IT. It's one recipe I can ALWAYS turn to for company, or for a quick dinner. Instead of using the large shrimp, however, I use the baby shrimp meat. For one, it's cheaper and for two, you're guaranteed a big bite of shrimp in every bite. Martha Stewart Member Rating: Unrated 05/04/2014 One of my current favorite recipes. Everyone in the family loves it. I split the recipe to make half spicy and another half not so spicy for the kids. Wonderful recipe! Martha Stewart Member Rating: Unrated 10/25/2013 This is, by far, one of the best recipes I've tried in ages. It was sooooo good, and I didn't change a thing, or add a thing. My husband, who is a very good Cajun cook in his own right, said he felt like he was eating at a restaurant. I chopped up the veggies and prepped the shrimp ahead of time, and kept them in the fridge until I was ready for them, and it made this a snap to put together. I will be tripling this one, and serving it a dinner party soon. It was THAT good. Martha Stewart Member Rating: 5 stars 04/04/2013 This recipe is simply amazing, I also added garlic since i love it. Next time I'll try it with chicken sausage. Thank you Martha for making our life easier and make us look good, you're my hero.... Martha Stewart Member Rating: Unrated 02/24/2013 I loved this recipe when I made it, now I'm cooking it again but doubled this time more shrimp and adding sausages. Martha Stewart Member Rating: Unrated 08/07/2012 Made this tonight! I loved it! I added garlic and also added smoked sausage. Put this in at the same time as the stewed tomatoes. I also used zatarains dirty rice instead of white rice. I loved it! Will be making this again! Martha Stewart Member Rating: Unrated 12/28/2011 My husband and I loved this recipe. Simmered the sauce a bit longer than recommended. Truly delicious. Martha Stewart Member Rating: Unrated 11/28/2011 I view recipes as "guides" for the most part and this one is a winner. It's fast and easy for weeknights. I opted to use spices while making my roux and I cooked the roux longer to add more depth of flavor. Also added whole garlic cloves while simmering and finished the sauce off with a chunk of butter to balance the acid and it was perfect that way. Served it with my favorite basmati rice. My husband loved it so I'll be repeating this one. Martha Stewart Member Rating: Unrated 09/24/2010 Just cooked this tonight, love it love it, my husband loves it, my 15 months old twin girls love it too! Thanks for the recipe! Martha Stewart Member Rating: Unrated 04/30/2010 This recipe was pretty good. I added red peppers, and a lot more cajun seasoning to give it more flavor. Martha Stewart Member Rating: Unrated 02/24/2009 I made this verison ultra spicy and it was a hit! Martha Stewart Member Rating: Unrated 02/08/2008 I made this last night for my family. It was good! Easy too. I added cayenne pepper instead of tabasco and didn't have any celery so I used celery seed (a little) Martha Stewart Member Rating: Unrated 02/06/2008 This recipe is very good. I doubled the vegetables, added more hot sauce and crawfish tails. It was great and the whole family really liked it. Will add to my recipe file!Martha Stewart Member
Rating: 5.0 stars 02/03/2020
Delicious recipe. Made for Superbowl party. Added squid to the shrimp, felt like any other seafood would be welcome. Halved the onion and replaced with scallions, added fresh garlic. Made two batches per people’s tastes, one with sauteed habenero and the other without. Went over like gangbusters.
Rating: 5.0 stars
Rating: 5 stars 03/12/2018
This dish was amazing. Made it for a dinner party and everyone loved it and is ready for me to make it again. I did dice up the veggies smaller then recipe calls because I am not big on bellpeppers and celery so they would be soft and little but still have the flavor for the dish. I also used stewed tomatoes because that is all I had. Looking forward to making this again.
Rating: 5 stars
Rating: 5 stars 12/18/2017
I’ve made this multiple times. This last time I made a couple of small variations, adding corn and extra seasoning but this recipe is amazing! My husband LOVE it and asks for it on the regular! Make it your own or follow the recipe, either way it’s a winner and a constant in my home for the rest of my life!!
Rating: Unrated 07/09/2017
Really a wonderful recipe! Just made this this afternoon. I read through the notes and made some changes due to what I had on hand and wanted to use up. I used 2 Hot Italian sausages cut into slices and browned, I had a slice of cooked applewood smoked bacon and an ear of cooked sweet corn. So I cut up the bacon, cut corn off cob and added at end of vegetable cooking time. I find green bell peppers to be bitter so used one red and one yellow and used 3 stalks of celery. I only used 1 cup of broth and used shrimp broth I had in the freezer. I also used a 14.5 oz can of whole tomatoes - there were 7 tomatoes (didn’t use the juice) There was enough liquid to dress the rice (I used farro). If I had a bagette on hand I’d add the additional 6.5 oz of broth and tomato juice. I skipped the hot sauce cuz my hubby doesn’t care for food too spicey. I had some of Emeril Lagasse’s creole seasoning mixed up and used that, and used smoked paprika, creating a dish that was nicely spiced without the long burn. I used farro instead of rice cooked in chicken broth and al dente. Yep, this one is a keeper. Thanks Martha and all the commentors!
Rating: Unrated
Rating: Unrated 02/28/2017
I got this recipe out of your magazine back in 2004 and I love it! I make it every year for Fat Tuesday. The recipe deserves a 5 star rating!!! Thanks Martha!
Rating: 5 stars 01/28/2017
EXCELLENT ! I made this recipe along with two others for the week. One of my family members ate almost its ENTIRETY the first night!!!!!!!!! This will be a regular recipe at our house. : )
Rating: 5 stars 07/21/2015
This was a really good, easy recipe. Will make it my go-to for sure. I omitted the Tabasco because it was for the whole family and I added garlic. I had one red pepper and one green pepper so I used those. This would be a great meal to prep for the night before- chop the veggies, peel and de-vein the shrimp - and the next day dinner will be ready and on the table in an hour. Thanks Martha!
Rating: 5 stars 05/24/2014
I’ve been making this recipe for a couple years and I LOVE IT. It’s one recipe I can ALWAYS turn to for company, or for a quick dinner. Instead of using the large shrimp, however, I use the baby shrimp meat. For one, it’s cheaper and for two, you’re guaranteed a big bite of shrimp in every bite.
Rating: Unrated 05/04/2014
One of my current favorite recipes. Everyone in the family loves it. I split the recipe to make half spicy and another half not so spicy for the kids. Wonderful recipe!
Rating: Unrated 10/25/2013
This is, by far, one of the best recipes I’ve tried in ages. It was sooooo good, and I didn’t change a thing, or add a thing. My husband, who is a very good Cajun cook in his own right, said he felt like he was eating at a restaurant. I chopped up the veggies and prepped the shrimp ahead of time, and kept them in the fridge until I was ready for them, and it made this a snap to put together. I will be tripling this one, and serving it a dinner party soon. It was THAT good.
Rating: 5 stars 04/04/2013
This recipe is simply amazing, I also added garlic since i love it. Next time I’ll try it with chicken sausage. Thank you Martha for making our life easier and make us look good, you’re my hero….
Rating: Unrated 02/24/2013
I loved this recipe when I made it, now I’m cooking it again but doubled this time more shrimp and adding sausages.
Rating: Unrated 08/07/2012
Made this tonight! I loved it! I added garlic and also added smoked sausage. Put this in at the same time as the stewed tomatoes. I also used zatarains dirty rice instead of white rice. I loved it! Will be making this again!
Rating: Unrated 12/28/2011
My husband and I loved this recipe. Simmered the sauce a bit longer than recommended. Truly delicious.
Rating: Unrated 11/28/2011
I view recipes as “guides” for the most part and this one is a winner. It’s fast and easy for weeknights. I opted to use spices while making my roux and I cooked the roux longer to add more depth of flavor. Also added whole garlic cloves while simmering and finished the sauce off with a chunk of butter to balance the acid and it was perfect that way. Served it with my favorite basmati rice. My husband loved it so I’ll be repeating this one.
Rating: Unrated 09/24/2010
Just cooked this tonight, love it love it, my husband loves it, my 15 months old twin girls love it too! Thanks for the recipe!
Rating: Unrated 04/30/2010
This recipe was pretty good. I added red peppers, and a lot more cajun seasoning to give it more flavor.
Rating: Unrated 02/24/2009
I made this verison ultra spicy and it was a hit!
Rating: Unrated 02/08/2008
I made this last night for my family. It was good! Easy too. I added cayenne pepper instead of tabasco and didn’t have any celery so I used celery seed (a little)
Rating: Unrated 02/06/2008
This recipe is very good. I doubled the vegetables, added more hot sauce and crawfish tails. It was great and the whole family really liked it. Will add to my recipe file!
All Reviews for New Orleans-Style Shrimp and Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for New Orleans-Style Shrimp and Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
