• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.

• Wash and dry produce. • Halve, peel, and dice onion into 1/4-inch pieces. Dice celery into 1/4-inch pieces. Halve, core, and dice bell pepper into 1/4-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until translucent, 1-2 minutes. • Remove sausage* from casing if necessary; discard casing. Add sausage to pan along with celery, bell pepper, scallion whites, Cajun Spice Blend, and paprika. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper.

• Increase heat under pan with sausage mixture to high. Add another drizzle of oil and cooked rice; stir until well combined and warmed through. Taste and season with salt and pepper. Remove from heat. • Divide dirty rice between bowls. Drizzle with smoky red pepper crema and sprinkle with scallion greens. Serve. Pork Sausage is fully cooked when internal temperature reaches 160°.