still inspired from my trip to New Orleans, i decided to make a classic shrimp and rice dish. i found this recipe from Martha, which she published spring 2004. it was easy and equally excellent. it comes together in less than one hour and depending on the seasonings chosen could be as hot and spicy as desired.
i altered some of the ingredients, so check her recipe if you want the Cajun spices and tabasco amounts that she recommends. here is how i made my dish:
melt 3/4 of stick of margarine in a large skillet. add 1 tablespoon flour over medium heat to form a roux. stir until just lightly brown and then add 1 sliced green and red pepper, 1 white onion, and 3 stalks of celery chopped into bite sizes pieces. cook for about 7 minutes. add one large 28 ounce can of crushed tomatoes, 2 cups of chicken broth, parsley to taste, paprika to taste, and salt to taste. i also used some sweet bell pepper seasoning that i happened to have in my spice cabinet.
bring to a boil on the stovetop, and then reduce heat to simmer for about 30 minutes. next, i cleaned about 12 large shrimp (16-20) count. when ready, add the shrimp and cook until pink and done, about 5 more minutes.
this next photo shows the chopped sizes of the peppers and onions for the dish.