1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/4 c. water
1 (28 oz.) can tomatoes
1/2 tsp. garlic, minced (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 1/2 oz.) pkgs. quick cooking long grain wild rice
1 (16 oz.) pkg. frozen peeled & deveined shrimp
Several dashes bottled hot pepper sauce

In large saucepan, combine frozen 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.

While onion and pepper are cooking, cut up tomatoes. 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 mixture. Bring mixture to boiling. Add frozen shrimp. Return to boiling, then reduce heat. Cover and simmer 4 to 5 minutes, or until rice is tender and shrimp turns pink. To serve, ladle gumbo into individual bowls. Pass hot pepper sauce.