Cook your rice and set it aside when done. (The rice needs to be hot to absorb all the flavours.)

Get all your prep ready. Chop the onion, green pepper, celery, garlic, oregano, and thyme, shred the carrot, and set aside in separate piles.

Now heat a saute pan or pot on medium heat and add your oil. Then add in your onions and saute for about 2 minutes.

Add your pepper, celery, bay leaf and garlic and saute for 1 minute. Now add in your pork and smash with a fork or big spoon to make crumbles and cook until meat is done, give or take about 5 to 6 minutes.

Pour in your beef stock, red pepper flakes, carrots, oregano, thyme, brown sugar and the cajun seasoning and stir, so all are incorporated. Turn the heat up so that the mixture will boil for 2 minutes, then turn down (taste for seasoning and add a little salt and pepper if needed or more cajun seasoning if needed) to low so it can simmer for about 8 minutes.

After 8 minutes, fluff your rice with a fork, add to a big bowl, pour over the mixture and 1 handful of scallions (leave some for garnish), and stir until all incorporated. Taste, and you can add a little salt and pepper, stir and taste if not enough for you.

Remove the bay leaf, garnish with scallions. Serve and enjoy.