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Melt butter in a large Dutch oven over medium
heat. Add flour, and stir until light brown, 3 to
4 minutes. Add bell peppers, onion, and celery;
cook, stirring occasionally, until softened, about
7 minutes. Add tomatoes, broth, parsley, spices,
salt, and hot sauce.
Bring to a boil; reduce heat, and simmer until
vegetables are soft and mixture is slightly
thickened, about 30 minutes. Stir in shrimp, and
cook until pink and cooked through, 3 to 5
minutes.
Sprinkle shrimp with parsley, and serve over rice.
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