Jambalaya

1 cup long-grain rice
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
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1/2 to 3/4 pound medium, fresh shrimp, peeled and deveined

Combine rice and spices in a small bowl.
In a Dutch oven, combine the rice mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat.
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.

Source: Paula Deen