1/2 c. frozen chopped onion
1/2 c. frozen chopped green pepper
1/4 c. water
1 (28 oz.) can tomatoes, chopped (not drained)
1/2 tsp. bottled minced garlic 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 1/4 oz.) pkg. quick-cooking long grain and wild rice mix
1 (16 oz.) pkg. frozen peeled and deveined shrimp
several dashes of bottled hot pepper sauce


Bring onion, green pepper and 1/4 cup water to a boil; reduce heat. Cover and simmer until vegetables are tender, about 3 to 5 minutes. Add tomatoes, garlic, rosemary, paprika and pepper to onion mixture. Stir in another 1 1/2 cups water and both packets from rice mix. Bring to a boil; add frozen shrimp. Return to boiling and reduce heat. Cover and simmer for 4 to 5 minutes or until rice is tender and shrimp turn pink. Ladle gumbo into 6 individual soup bowls. Pass hot pepper sauce.

Per Serving: 136 Calories, 1 g. Fat, 95 mg. Cholesterol and 323 mg. Sodium.