New Orleans Shrimp and Rice

1 stick of unsalted butter
1 tablespoon plus 1 teaspoon flour
2 green bell peppers, cut lengthwise
1 large onion, halved and cut lengthwise
2 celery stalks, cut into 1/2 inch pieces
1 28 oz can whole plum tomatoes, crushed
1 14 oz can chicken broth
2 teaspoons fresh chopped parsley
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 pound shrimp, peeled and deveined
2 cups cooked white rice, for serving

Melt butter over med. heat. Add flour and stir until brown (3-4 min). Add bell peppers, onion, & celery; cook until softened (apx. 7 min). Add tomatoes, broth, parsley, spices, salt and hot sauce. Bring to a boil; reduce heat and simmer low for 30 min. Stir in shrimp and cook until pink (3-5 min). Serve over rice. Great with cornbread!