1 cup chopped onion
1/2 cup coarsely chopped celery
1 clove garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups water
1/4 cup long-grain rice, uncooked
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
14 1/2 ounces no-salt-added whole tomatoes, (1 can) undrained and chopped
10 1/2 ounces low-sodium chicken broth, (1 can)
3/4 lbs. small fresh unpeeled shrimp
15 1/2 ounces red beans (1 can), drained
1 tablespoon lime juice

1. Heat oil in a large Dutch oven over medium heat.

2. Add onion, celery, and garlic; sauté 5 minutes.

3. Sprinkle with flour; stir well, and cook an additional minute.

4. Add 1-1/2 cups water and next 6 ingredients.

5. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.

6. Peel and devein shrimp.

7. Add shrimp and red beans to rice mixture, and stir well.

8. Cook, uncovered, 5 minutes or until shrimp is done.

9. Remove from heat, and stir in lime juice.