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In a large skillet, sauté ground beef and ground pork sausage over medium-high heat. Use a spatula to break apart the meat and cook until most of the meat is no longer pink (about 4 to 5 minutes).
Add garlic, onion, pepper, and celery to the skillet and sauté an additional 4 to 5 minutes until the vegetables are softened.
Add salt and pepper (be cautious you do not oversalt), creole seasoning, rice, and beef broth. Stir and add thyme sprigs to the top of the mixture.
Bring the mixture to a boil, then turn down the heat and cover the skillet. Let simmer for 20 minutes.
Remove the thyme sprigs and fluff rice.
Add chopped parsley for garnish and serve.