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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Very easy! 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:
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.
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