Shrimp Gumbo And Rice

• 1/2 c. frozen chopped onion
• 1/2 c. frozen chopped green pepper
• 1/4 c. water
• 1 (28 oz.) can tomatoes, chopped (not drained)
• 1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
• 1/4 tsp. dried rosemary, crushed
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 1 1/2 c. water
• 1 (6 1/4 oz.) pkg. quick-cooking long grain and wild rice mix
• 1 (16 oz.) pkg. frozen peeled and deveined shrimp
• several dashes of bottled hot pepper sauce

1. Bring onion, green pepper and 1/4 cup water to a boil; reduce heat.
2. Cover and simmer until vegetables are tender, about 3 to 5 minutes.
3. Add tomatoes, garlic, rosemary, paprika and pepper to onion mixture.
4. Stir in another 1 1/2 cups water and both packets from rice mix.
5. Bring to a boil; add frozen shrimp.
6. Return to boiling and reduce heat.
7. Cover and simmer for 4 to 5 minutes or until rice is tender and shrimp turn pink.
8. Ladle gumbo into 6 individual soup bowls.
9. Pass hot pepper sauce.

onion, green pepper, water, tomatoes, garlic, rosemary, paprika, pepper, water, quickcooking long grain and wild rice mix, shrimp, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=350 (may not work)