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Jambalaya Mix, recipe follows
•    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
In a Dutch oven, combine 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.
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
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.