1 (16 oz.) McKenzie's Vegetable Gumbo mix
1 (14 oz.) can stewed tomatoes
1 lb. bulk sausage
1 c. chopped onion
1 lb. med. shrimp, peeled
2 chicken bouillon cubes dissolved in 2 1/2 c. water
1 tbsp. Worcestershire sauce
1/4 tsp. garlic salt
Tony Chachere's Cajun Creole Seasoning
1/2 c. uncooked long grain rice

Make sausage into small balls and fry. Separate sausage from oil. Combine all ingredients except shrimp and Cajun Seasoning in a 6 quart pan. Cover with lid. Bring to a boil. Reduce heat and simmer, stirring often, until rice absorbs liquid. During last 3 minutes of cooking, add Cajun Seasoning to taste. Add shrimp and cook until shrimp turns pink.