Rice Shrimp Gumbo - cooking recipe

Ingredients

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

Preparation

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.
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.