Step 1

Heat the bacon grease in a large skillet or large dutch oven with a tight-fitting lid over medium heat.

Step 2

Add the onion, pepper, and celery to the skillet. Cook, stirring often, until the onions are translucent - about 3 minutes. Add the garlic and cook until fragrant, being cautious not to burn - about 1 minute.

Step 3

Add the ground beef and sausage. Season lightly with creole seasoning, then increase the heat to medium-high. Cook, stirring frequently, and breaking up the meat with a wooden spoon. Cook until meat begins to brown - about 8 minutes. Drain away excess fat - if desired.

Step 4

Add the uncooked rice and stir to combine. Stir frequently to toast the rice in the rendered fat - about 5 minutes. Slowly add the broth. Add salt and pepper to taste. Bring to a boil, reduce to a simmer, and cover tightly. Cook 20 to 25 minutes, stirring a few times, or until the rice is tender to your liking. Add more creole seasoning or salt and pepper to taste. Garnish with sliced green onions, if desired.