Rice Shrimp Gumbo

• 1/2 onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup water
• 28 ounces diced tomatoes
• 1 garlic clove, minced
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1 1/2 cups water
• 1 (6 1/4 ounce) package quick-cooking long grain and wild rice mix
• 16 ounces shrimp, frozen, peeled and deveined
• 6 dashes bottled hot pepper sauce

1. In a large saucepan, combine onion, green pepper, and 1/4 cup water. Bring mixture to boiling, then reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are tender.
2. Add undrained tomatoes to onion mixture, along with garlic, rosemary, paprika, and pepper. Stir in 1 1/2 cups water and both packets from rice mix. Bring mixture to boiling. Add frozen shrimp. Return to boiling, then reduce heat. Cover and simmer for 4 to 5 minutes or until rice is tender and shrimp turn pink. To serve, ladle gumbo into individual soup bowls. Pass hot pepper sauce.

onion, green bell pepper, water, tomatoes, garlic, rosemary, paprika, pepper, water, long grain, shrimp, pepper sauce

Taken from www.food.com/recipe/rice-shrimp-gumbo-442540 (may not work)