Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: make a roux with flour and oil. cook until about the color of peanut butter. add onions, celery, bell pepper and garlic. cook slowly until transparent, stirring often. add stewed tomatoes and tomato sauce and let cook until oil rises to the top. stir in raw rice and raw shrimp; add 3 cups of water. cook covered over very low heat until rice is tender about 20 or 30 minutes. add more oil or water if mixture appears to be too dry. at the very end when cooked, stir in parsley and onion tops. prep time is time to chop veggies. cook time is total time for making roux and then time for rice to cook.

Target recipe: cook rice separately. chop shrimp and set aside. heat oil in heavy pot. add onion, celery, green pepper and garlic. cook uncovered over medium heat until onions are wilted. add tomato paste and cook, stirring constantly, for about 15 minutes. add 1.5 cups water. season to taste with salt, black and cayenne pepper. add sugar and cook uncovered over medium heat for about 50 minutes, stirring occasionally, or until oil floats to the top. add shrimp; continue cooking and stirring another 20 minutes. dissolve cornstarch in 1/2 cup water and add to pan; cook another 5 minutes. mix it with previously-cooked rice. add green onion tops. mix well.