If you have not done so already, this is a great time to start cooking the brown rice.
Mince up the onion. Add a splash of olive oil to your skillet (ideally cast-iron) over medium heat. Add the onions as soon as the oil is shimmering and saute for about 5-8 minutes until it is gaining a bit of color. Meanwhile, slice and mince up the carrots.
When the onions are getting a bit golden, add the carrots. Saute for another 5 minutes until the carrots are tender to the bite. Meanwhile, slice the celery and mince up. Add to the pan. Increase the heat slightly to medium-high and saute until all of the vegetables feel tender to the bite.
Stir in the minced garlic, jalapeno and smoked paprika. Saute another 5 minutes. Add the cooked brown rice, folding until it is evenly distributed.
Taste. Add the Cajun seasonings a little bit at a time depending on how spicy you like it. Taste and add more as needed continuing to fold the rice to keep it from sticking to the pan. Reduce the heat during this process if necessary. Serve hot or room temperature. Top with the diced super ripe tomatoes as a garnish. Feel free to omit this when it is not tomato season.