In a medium saucepan over high heat, combine the rinsed brown rice, water, olive oil and salt. Stir when it comes to a boil and then turn the heat to low and allow it to simmer covered for approximately 45 minutes or until the liquid is completely absorbed.
Fluff with a fork and serve when ready.
In a large stock pot over medium high heat, melt butter and cook the onion, celery and green bell pepper until slightly softened. Add the garlic and cook until fragrant, about 1 minute.
Add the gluten free flour and dry spices to the pot, stirring and allowing the spices to warm through.
Then add the tomatoes and tomato sauce. Bring to a boil, turn the heat to low and cover. Allow to cook for 15 minutes to an hour (depending on how much time you have) stirring from time to time. The longer it cooks, the richer the flavors get.
When you are ready to eat, add the shrimp and parsley to the pot, cover and let cook for about 5 minutes or until the shrimp are opaque. They cook very quickly, so be careful not to overcook the shrimp. They will also continue cooking in the hot sauce after they come off the stove.
Serve with rice or on its own with a slice of lemon.