Preparation Steps

• Rinse the rice under cool water until it runs mostly clear, then drain very well and set aside.
• Set a large, heavy skillet or Dutch oven with a tight-fitting lid over medium heat. Add the sausage and cook 2–3 minutes to render some fat. Add the ground beef and cook, breaking it into small bits, until well-browned with crisp edges, 5–6 minutes. Transfer the browned meat to a bowl, leaving about 2 tablespoons of drippings in the pan.
• Add onion, bell pepper, and celery to the drippings. Cook over medium heat until the vegetables are softened and lightly translucent, 5–6 minutes, scraping up any browned bits.
• Stir in the garlic and Creole seasoning; cook 30–45 seconds to bloom the spices. Add the drained rice and toast it with the vegetables, stirring frequently, for 1–2 minutes until the grains look slightly chalky and smell nutty.
• Return the browned meats (and any juices) to the pan. Season lightly with salt and pepper, then pour in the beef broth. Add the thyme sprigs and bay leaf. Stir once to distribute, then bring to a lively simmer over medium-high heat.
• Reduce heat to low, cover tightly, and cook undisturbed for 15 minutes. Turn off the heat and let the pot stand, covered, for 10 more minutes to finish steaming the rice.
• Remove the thyme and bay leaf. Fluff the rice thoroughly with a fork, taste, and adjust salt and pepper if needed. If any excess moisture remains, set the pot over low heat uncovered for 1–2 minutes, stirring once or twice, just until the grains look dry and separate.
• Finish with sliced green onions and serve hot.