Rice Shrimp Gumbo

Very easy!

• Ready In: 20 mins
• Serves: 6
• Yields: 6 bowls of soup

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 1/4ounce) package quick-cooking long grain and wild rice mix
• 16  ounces shrimp, frozen, peeled and deveined
• 6  dashes  bottled hot pepper sauce

Directions

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.