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SEASON SHRIMP: Pat 1 pound shrimp dry with paper towels. Sprinkle with 1 ½ teaspoons Cajun seasoning and toss to coat evenly.
SEAR SHRIMP: Melt 2 tablespoons unsalted butter in a large skillet with a lid over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and set aside.
SAUTÉ RICE AND VEGETABLES: Add the remaining 2 tablespoons butter to the same skillet. Add 1 ½ cups uncooked rice, diced bell pepper, and diced onion. Cook for 3 to 5 minutes, stirring often, until the rice is lightly toasted and the vegetables are softened.
SIMMER: Add 2 teaspoons minced garlic, the fire-roasted tomatoes with juices, 2 ½ cups chicken stock, and the remaining Cajun seasoning. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 21 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
FINISH: Fluff the rice with a fork. Return the shrimp to the skillet, nestling them into the rice. Cover and cook for 2 minutes, just until the shrimp are warmed through.
SERVE: Garnish with chopped fresh parsley if desired and serve hot.