• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Cut tomato into 1⁄2-inch-thick wedges. Peel and mince or grate garlic. Finely chop parsley. Zest and quarter lemon.

• Toss bell pepper and tomato on a baking sheet with 1⁄2 tsp Cajun Spice Blend (1 tsp for 4 servings), a drizzle of oil, and salt. (Be sure to measure the spice blend—you’ll use more in Step 4!) • Roast on top rack until bell pepper is tender and tomato is lightly browned, 15-20 minutes.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; Cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a big 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 serve.

• While rice cooks, reserve 1⁄2 tsp Cajun Spice Blend in a medium bowl. • In a medium pot, combine 21⁄2 cups water (5 cups for 4 servings), stock concentrate, half the parsley, remaining Cajun Spice Blend, juice from half the lemon, 3 TBSP butter (6 TBSP for 4), and a big pinch of salt. TIP: For extra lemony flavor, add the squeezed wedges to the poaching liquid, discarding any seeds first. • Bring to a boil, then reduce to a simmer. Cook 5-7 minutes, or until slightly reduced.

• Meanwhile, in a small bowl, combine sour cream and as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Rinse shrimp* under cold water and pat dry with paper towels. • Once poaching liquid has simmered 5-7 minutes, add shrimp to pot. Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. • Using a slotted spoon, remove shrimp from pot and transfer to bowl with reserved Cajun Spice Blend. Add 1 TBSP poaching liquid (2 TBSP for 4 servings). Toss to coat.

• Fluff rice with a fork. Stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest to taste. • Divide rice between bowls. Top with shrimp, veggies, and crispy onions in separate sections. Drizzle with crema. Garnish with remaining parsley. Serve with remaining lemon wedges on the side. Shellfish is fully cooked when internal temperature reaches 145°.