- 1 pound large shrimp, peeled and deveined - 2 tablespoons olive oil - 1 onion, finely chopped - 1 green bell pepper, diced - 2 stalks celery, diced - 3 cloves garlic, minced - 2 tablespoons whole wheat flour - 2 cups low-sodium chicken broth - 1 can (14.5 oz) no-salt-added diced tomatoes, drained - 1 teaspoon Cajun seasoning (salt-free) - Fresh parsley, chopped for garnish - Cooked brown rice for serving

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and celery; sauté until softened. Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables and stir to combine. Gradually add the chicken broth while stirring constantly to avoid lumps. Add the diced tomatoes and Cajun seasoning; bring to a simmer. Reduce heat to low and let it simmer for about 15 minutes until thickened. Add shrimp to the skillet and cook until they turn pink and are cooked through, about 5 minutes. Serve over cooked brown rice and garnish with fresh parsley.