In a large skillet, sauté the ground beef and ground sausage over medium-high heat. Break apart the meat until most is no longer pink but still juicy.

Add the minced garlic, diced onion, green bell pepper, and celery to the skillet. Sauté everything for about 4-5 minutes until the vegetables are softened and fragrant.

Sprinkle in salt, pepper, and creole seasoning. Stir well, then add the rice and beef broth. Mix everything and place thyme sprigs on top.

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 20 minutes, allowing the rice to absorb the broth and flavors.

Remove the thyme sprigs, then fluff the rice with a fork. Stir in chopped parsley or sprinkle it over the top for garnish before serving.