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.






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.

(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)
  • 2 cups cooked rice


  1. In a large pot over medium heat, melt the butter. Add the flour and stir. Cook the butter until golden brown.
  2. Add the onion, celery and green peppers cooking until tender stirring occasionally.
  3. Add tomatoes, broth, parsley, spices, salt, hot sauce and stir.
  4. 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.
  5. Add the shrimp and cook until the shrimp are cooked through and pink, about 3-5 minutes.
  6. Place rice into a serving bowl and ladle tomato mixture over top.




Categories: Rice, Seafood


  1. 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.

    Liked by 1 person

  2. 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.

    Liked by 1 person

  3. 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.

    Liked by 1 person

  4. 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

    Liked by 1 person

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