combine first 5 ingredients in bowl and set aside. In stockpot, combine stock, rice, bay leaf, and teaspoon of seasoning mix. stir well. cover and bring to a boil. reduce heat and cook for 10 minutes. remove from heat and set aside covered. In dutch oven, saute in butter, onions for 4 minutes. add remaining seasoning mix, garlic, bell peppers, green onions, and jalapenos. saute for 5 minutes. stir frequently. add rice mixture, shrimp and mushrooms, stir well. cover and cook for 5 minutes or until the shrimp is bright pink. remove from heat and allow rice to finish cooking in the covered pot about 15 minutes. serve immediately or at room temperature.
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