Cajun-Spiced Lamb Chops & Shrimp Dirty Rice

In a small pot, combine rice, seafood stock concentrates, 1¼ cups water, and a pinch of salt (use a medium pot and 2¼ cups water for 4 servings).

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 6.

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until tender and browned, 12-15 minutes.

While green beans roast, pat lamb chops* dry with paper towels and season generously all over with half the Cajun Spice Blend (you’ll use the rest later), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook to desired doneness, 3-5 minutes per side for medium-rare. Transfer to a cutting board and tent with foil until ready to serve. (TIP: If lamb chops are browning too quickly, lower heat and cover pan.)

Let pan cool slightly.

Return pan used for lamb chops to medium heat; whisk in chicken stock concentrate, mustard, and ⅓ cup water (⅔ cup for 4 servings).

Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, until sauce has thickened, 1-2 minutes.

Remove pan from heat; whisk in sour cream until smooth. Season with salt and pepper. Transfer to a small microwave-safe bowl. Wash out pan.

Once rice is done cooking, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with remaining Cajun Spice Blend, salt, and pepper.

Heat a large drizzle of oil in pan used for sauce over high heat. Once pan is hot, add shrimp, bell pepper, and onion. Cook, stirring occasionally, until veggies are tender and shrimp are opaque and cooked through, 5-7 minutes.

Add cooked rice and parsley to pan and cook, stirring constantly, until everything is well combined, 1-2 minutes. (For 4 servings, cook shrimp and veggies in batches, then mix everything together in a large bowl.)