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In a large bowl, combine all ingredients. Divide evenly among three airtight containers (there will be a little over 1 cup in each container). Store in a dry, cool place for up to 6 months.
In a saucepan, bring 2 cups water and 1/2 cup chopped green bell pepper to a boil. Stir in one portion of the dried mix; return to a boil. Reduce heat, cover and simmer for 18 to 20 minutes, or until the rice is tender.
In another saucepan, heat 8 ounces of tomato sauce and 1 pound of fully cooked, smoked sausage that has been cut into 1/4-inch slices.
Meanwhile, in another saucepan, cook 1 pound of medium-size, peeled, de-veined shrimp in water until pink and cooked through. Drain. Stir shrimp into sausage mixture. Spoon rice onto plates and spoon the sausage-shrimp mixture on top.