• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Thinly slice celery. Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄2-inch pieces.

• Heat a large drizzle of oil in a medium, heavy-bottomed pot over medium-high heat. Add onion, bell pepper, celery, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, until softened, 6-8 minutes. • Add tomato paste and cook, stirring, until tomato paste slightly darkens in color, 1-2 minutes.

• Stir in 1 cup plus 2 TBSP water, rice, tomato, veggie stock concentrate, mushroom stock concentrate, garlic powder, half the Cajun Spice Blend, and 1⁄4 tsp salt (use 2 cups plus 2 TBSP water, all the Cajun Spice Blend, and 1⁄2 tsp salt for 4 servings). • Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 20 minutes. Turn off heat. • Fluff jambalaya with a fork, cover, and let sit for 8 minutes. TIP: Letting the pot sit on the still-warm (but turned-off) burner ensures the rice will be perfectly cooked.

• Divide jambalaya between shallow bowls. Garnish with scallion greens and serve.