Jambalaya

I can't believe I have never posted this recipe on here before now. This is a top request of company, yet it is so simple and quick to make. I made it when my mom was in town and I finally took pictures. While they aren't the best pictures since our apartment is so dark, they will do. I used Paula Deen's recipe as a base and then make a few changes to make it my own.

You can make this first part whenever and store it, or do like i do and just mix it up as you making dinner.
Jambalaya Mix: 

1 cup long-grain rice
3 tablespoons dried minced onion (I leave out and add fresh diced onion while cooking)
1 tablespoon dried parsley flakes
1 beef bouillon cube
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (cut down to less, unless you like lots of spice!)
1/4 teaspoon salt
1 bay leaf
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.

Now onto the making of the meal
2 1/2 cups water
1 (14 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/2 lb. fully cooked smoked sausage (sliced thin)
1/2 lb. shrimp, peeled and deveined

In a dutch oven saute the sausage and onion (if using fresh) to until translucent.
Add mix, water, tomatoes, tomato sauce to the sausage (I usually add some fresh garlic as well)
Bring mixture to a boil over medium-high heat
Cover, reduce heat and simmer for 20-minutes
Add shrimp and cook for additional 5-7 minutes, or until shrimp are done.