New Orleans Style Shrimp & Rice
I don’t know what I would do if I couldn’t cook for my husband. He absolutely loved this Shrimp and Rice! You will see there is green pepper in the ingredients but not in the dish I prepared. That is because I do not like green pepper. Of course you will want to put them in yours if you like them. I have to admit, I thought this would have been spicier but it wasn’t. The next time I make this I will add Andouille sausage to kick it up a bit.
Ingredients – Plus optional andouille sausage
In a large pot over medium heat, melt the butter.
Add the flour and stir.
Cook until the butter turns a golden brown.
Add the onion, peppers and celery cooking until tender and stirring occasionally.
Add andouille sausage too, if using.
(I don’t like green peppers and left them out)
Add the tomatoes, broth, parsley, spices, salt, hot sauce and stir.
Bring to a boil and then reduce to a simmer.
Continue simmering for up to 30 minutes, uncovered, until thickened.
Turn the heat back to medium for two minutes.
Add the shrimp and cook until they are cooked through, about 3-5 minutes.
Place rice into a serving bowl.
Serve over cooked rice immediately.
New Orleans Style Shrimp & Rice
- 8 Tbsp. butter (1 stick)
- 1 Tbsp. plus 1 tsp all-purpose flour
- 2 green bell peppers, cut lengthwise into 1/4” slices
- 1 large onion, cut in half then sliced into 1/4” slices
- 2 celery stalks, cut into 1/2” thick pieces
- 1 – 28 oz can crushed tomatoes
- 1 – 14 oz can chicken broth
- 2 tsp fresh parsley, chopped
- 1-1/2 tsp Cajun seasonings
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1 tsp hot sauce, such as Tabasco sauce
- 1# large shrimp, peeled and deveined
- 1 – 13.5 oz package andouille sausage (optional) cut into 1/2” pieces
- 2 cups cooked rice
- In a large pot over medium heat, melt the butter. Add the flour and stir. Cook the butter until golden brown.
- Add the onion, celery and green peppers cooking until tender stirring occasionally.
- Add tomatoes, broth, parsley, spices, salt, hot sauce and stir.
- Bring to a boil. Reduce to a simmer, uncovered, and simmer for up to 30 minutes or until slightly thickened. Return heat to medium for two minutes.
- Add the shrimp and cook until the shrimp are cooked through and pink, about 3-5 minutes.
- Place rice into a serving bowl and ladle tomato mixture over top.
Must say your recipes r awesome Diane and such a wonderful presentation too.
Wow thank you so much! I just do what I love. It is the wonderful fellow bloggers that make it so fun!
This looks incredible! My ex-husband was born in Louisiana so I enjoyed learning to cook Cajun and Creole dishes for him 🙂 I did a lot of learning on my own, but he also showed me some great tips, tricks and recipes.
Lucky you! This was my first recipe like this and it was so good! I would love to learn what you know!
I really need to write down the stuff that he showed me. He didn’t measure anything (of course LOL!) but I remember he made maque choux, etouffee and blackened chicken that were to die for! When I take the time to remake one of his recipes, I’ll be sure to let you know!
Oh yes please do!!!! Thank bronzebutterfli!
This looks delicious, and brings back memories from a visit to New Orleans. What a great foodie place! 🙂
It sure is and we loved visiting there! Thank You!
Must admit I omly miss two things about New Orleans: shrimp and crawfish. When I lived there in the late 1960’s the price in dollars per pound was a smaller number than how many pounds you bought. Crawfish even cheaper if you worked and shopped outside the city – as I did.
What wonderful memories you must have! We made so many memories in just the few days we were there. I would love living there with all the musical talent and wonderful people!
looks really good and your hubs is blessed to have your skills – 🙂
and no like green peppers??? well I can understand – I like them but I do not like olives and folks are always shocked.
Thank you prior! No I can’t even stand the smell, raw or cooked. Now olives…I love black olives and hate green olives…go figure…lol
yeah – fo figure on the olives – and wonder why we are this way… child hood and maybe just tastes
I just love shrimps and yours look very delicious! Your husband is very lucky to have you! 😉
Aw thanks I tell him that every day…hahahahaha
Thank you Mistimaan!
Thank you for sharing this! To this day, it’s still one of my top 5 meals to eat!
You’re Welcome! It was the first time I have had this. It was really good! Although next time it will get andouille sausage added for more heat!
Wish I knew had cook
I have step by step instructions with pictures on all of my recipes. Give one a try!
Y’all are killin’ me FSURE!
Hahaha it was as good as it looks!
It looks really enticing Diane and I am happy to read that you put your shrimp in for the last few minutes so many people cook the life out of them… I love any colour peppers and olives by the way…lol
Three words: yum, yum, yum (even without green peppers, which I like).
LOL thanks Matt!
Looks really flavourful, have to give it a try, thanks for sharing!
It was very good but my husband said with green pepper it would have been perfect….lol Oh how I wish I liked green pepper…lol Thanks Chef!
This looks a lot like the meal I bought in NOLA when I wanted something authentic. Well done!
Aw you are so kind! Thank you!
My pleasure! Happy Easter. 🙂
This looks absolutely delicious love the combination of sauces and spice in this dish!
Next time I make it I am putting andouille sausage in it!
You had me at New Orleans and Shrimp. Your recipe is a winning combination. Maybe make some garlic bread to sop up any remaining sauce – https://newclassicrecipe.com/2022/04/05/garlic-bread-a-baton-of-deliciousness/
Great idea Bernadette! My husband just retired in March and he wants to attempt bread making.
Another great recipe Diane! Thank you!
Thank you for your kind words my friend!