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 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