1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. water
1 (28 oz.) can tomatoes, cut up
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
1/4 tsp. dried rosemary, crushed
1/4 tsp. paprika
1 1/2 c. water
1 (6 1/2 oz.) pkg. quick cooking long grain and wild rice mix
1 (16 oz.) pkg. frozen peeled and deveined shrimp
Several dashed bottled hot pepper sauce

In a large saucepan combine onion, green pepper and the 1/4 cup water. Bring mixture to boiling; reduce heat. Cover; simmer 3-5 minutes or until vegetables are tender. Add undrained tomatoes, garlic, rosemary, paprika, and 1/4 teaspoon pepper to onion mixture. Stir in the 1 1/2 cup water and both packets from rice mix. Bring mixture to boiling. Add frozen shrimp. Return to boiling; reduce heat. Cover; simmer 4-5 minutes or until rice is tender and shrimp turns pink. To serve, ladle gumbo into individual soup bowls. Pass hot pepper sauce. 6 servings.