I'm gonna make this either today or tomorrow. It looks delicious and I have all the ingredients, except the andouille sausage. I have smoked ham and regular sausage, so I'll use them. The only other change I might make is using fresh onion instead of dried minced onion.

Paula DeenÂs Jambalaya

 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.