Paula'S Party Jambalaya - cooking recipe

Ingredients

JAMBALAYA MIX
1 cup long-grain rice
3 tablespoons dried onion flakes
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 bay leaf
EVERYTHING ELSE
2 1/2 cups water
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices
1/2 - 3/4 lb fresh shrimp, medium size, peeled and deveined

Preparation

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
To make the jambalaya:
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes.
Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Serve immediately.