Rice Shrimp Gumbo

Name: Rice Shrimp Gumbo
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 bowls of soup, 6 serving(s)
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

Submitted by MandiesRecipes

"Very easy!"

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Ready In:: 20mins
Ingredients:: 12
Yields:: 6 bowls of soup
Serves:: 6

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

directions

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.