• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Fluff rice with a fork.

• Wash and dry produce. • Core, deseed, and dice bell pepper into 1/2-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and thinly slice mushrooms. Dice tomato into 1/2-inch pieces. Rinse shrimp under cold water, then pat dry with paper towels.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot over medium heat. Reduce heat to low and add flour; cook, whisking constantly, until lightly browned, 5-7 minutes. TIP: Whisk the roux constantly to avoid burning.

• Once roux is finished, stir in bell pepper, celery, onion, garlic, and 1/2 tsp salt (1 tsp for 4 servings) until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened, about 5 minutes. • In a medium bowl, combine stock concentrates and 21/2 cups water (31/2 cups for 4). • Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, beans and their liquid, Blackening Spice, thyme, and 1/2 tsp salt (1 tsp for 4). Stir to combine. • Bring to a simmer and cover pot. Cook, until veggies are tender, 8-10 minutes.

• Add collard greens and 1/4 tsp salt (1/2 tsp for 4 servings) to pot with gumbo. Stir to combine. • Bring to a simmer and cook, uncovered, until collards are tender, 5-7 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper to taste. While gumbo cooks, season shrimp all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. Remove from heat. Once gumbo is finished, stir in cooked shrimp.

• Divide gumbo between bowls. Top with a mound of rice and serve.