Mix shrimp with Lawry’s seasoning salt, black pepper and lime juice in a small bowl and set aside.
Place oil in a large pot over medium heat. When oil is hot, add sliced sausage and brown. Remove from the pot and set aside.
Add onion to the pot and cook until is softens, about 2-3 minutes, then add tomatoes and cook for about 5 minutes.
Add Zatarain’s jambalaya mix, sausage and chicken stock. Stir the pot well then bring to a boil, then lower heat to a simmer and cover pot.
Cook for 15 minutes, and then add seasoned shrimp. Cover and allow to cook for an additional 10 minutes until the shrimp is pink and all of the liquid is absorbed.
Garnish with chopped parsley.