Foodie Fanatices: Jambalaya

As my Husband said this is a 20 out of 10 recipe. I made this earlier in the week. My husband has asked for it about 4 times since. It was a delicious dish, Paula Deen did it again. It is a one pot dish, LOVE IT. My daughter couldn't get enough of the shrimp. It does have a kick to it, but wow good (can you tell I liked it ).. The recipe was in her new cookbook out Southern Bible and its also on her website.

1/2 lb fully cooked smoked sausage, cut into 1/4-inch slices ( I used a full pound)

1   (8-ounce) can tomato sauce 
2 1/2 cup water 
1   (14-ounce) can diced tomatoes 
Jambalaya mix, recipe follows
1/2-3/4 lb medium, fresh shrimp, peeled and deveined ( again used a full pound)

Jambalaya Mix 
1 cup long-grain rice
3 tablespoons dried minced onion
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

Directions

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.

Jambalaya Mix 

In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf.