New Orleans Style Shrimp and Rice

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 2 green bell peppers, cut lengthwise into ¼-inch-thick slices
• 1 large onion, halved lengthwise and cut into ¼-inch-thick slices
• 2 celery stalks, cut into ½-inch-thick pieces
• 6 canned whole plum tomatoes (from one 28-ounce can), crushed
• 1 can (14 ½ ounces) low-sodium chicken broth
• 2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
• 1 ½ teaspoons Cajun seasoning
• ½ teaspoon paprika
• ½ teaspoon coarse salt
• ½ 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

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