This quick-cooking New Orleans classic is spicy and hearty -- and turns any meal into a festive occasion.

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

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.