Cook rice. Slice sausage into bite-size pieces. Brown sausage in a large saucepan. Drain.
Add gumbo blend vegetables, green lima beans, and mix. Pour in chili sauces and sun-dried tomato salad dressing. Stir to incorporate. Add bay leaves, minced garlic, and crab boil. Cook over medium heat for 15 minutes.
Add shrimp and stir. Let simmer for 10 minutes. Remove bay leaves before serving. Garnish with parsley. Serve over hot rice.