So named because it looks rather messy and brownish when cooked, but tastes sensational.

Ingredients

• 150 grams lean pork mince
• 150 grams chicken livers, trimmed and diced
• 2 cups long grain rice
• ½ onion, peeled and finely diced
• 1 green capsicum, finely diced
• 1 stalk celery, finely diced
• 1 teaspoon Creole spice seasoning
• 3 cups chicken stock or water
• 2-3 spring onions, trimmed and sliced
• Creole spice seasoning
• ¼ cup flaky salt
• 2 tablespoons powdered garlic
• 1 tablespoon paprika
• 2 tablespoons ground black pepper
• 1 tablespoon ground white pepper
• ½ teaspoon cayenne pepper

Method

1. Heat a dash of oil in a lidded frying-pan and, when hot, add the pork mince and chicken livers and pan-fry over a high heat until browned. Set aside.
2. Add a dash more oil to the pan and cook the rice and onion for 2-3 minutes until the rice turn from opaque to white.
3. Return the mince and chicken livers to the pan with the capsicum, celery and Creole spice seasoning. Stir in the stock or water, cover and turn to the lowest heat to simmer for 10 minutes.
4. Turn off the heat but do not lift the lid. Stand the rice for 5 minutes before lifting the lid and forking through the spring onions. Season with salt if wished.
5. Creole spice seasoning
6. Stir together the salt, garlic, paprika, black, white and cayenne pepper. Keep in an airtight container.