Chop the onion and green bell pepper.

Combine onion, green pepper, and 1/4 cup water in a large saucepan.

Bring the mixture to a boil, then reduce heat.

Cover and simmer for 3 to 5 minutes, or until the vegetables are tender.

Add undrained diced tomatoes, minced garlic, dried rosemary, paprika, and pepper to the onion mixture.

Stir in 1 1/2 cups of water and both packets from the rice mix.

Bring the mixture to a boil.

Add the frozen shrimp.

Return to a boil, then reduce heat.

Cover and simmer for 4 to 5 minutes, or until the rice is tender and the shrimp turn pink.

Ladle the gumbo into individual soup bowls.

Pass the hot pepper sauce for serving.