Add 1–2 teaspoons oil to a large, deep skillet with a tight-fitting lid over medium to medium-low heat.
Add onion, green bell pepper, celery, Tony’s Creole seasoning, garlic powder, onion powder, and cracked black pepper. Sauté until the vegetables begin to soften and the onion becomes translucent and slightly golden.
Add the minced garlic and continue cooking for about 5 minutes, watching carefully so the garlic doesn’t burn.
Add the Italian sausage and ground beef. Break up the meat with a wooden spoon and cook until browned and cooked through.
Do not drain the rendered fat. If there is an excessive amount and you choose to remove some, leave approximately 4 tablespoons in the skillet.
Add Worcestershire sauce, Better Than Bouillon beef base, and tomato paste. Stir thoroughly and cook briefly over medium-low heat.
Add the parboiled rice. Stir it into the meat mixture and sauté for about 2 minutes, allowing the rice to become coated in the seasonings and drippings.
Sprinkle in the chicken bouillon powder.
Pour in the low-sodium chicken stock and stir.
Cover the skillet and increase the heat until the mixture comes to a full boil.
As soon as it boils, remove the lid, give everything one good stir, cover again, and immediately reduce the heat to LOW.
Cook covered for 20 minutes. Do not lift the lid.
After 20 minutes, turn the heat completely OFF but DO NOT remove the lid.
Leave the skillet covered and undisturbed for another 12 minutes.
Remove the lid, stir and fluff the dirty rice, taste for seasoning, and add salt only if needed.
Serve hot and flip the flip out! 😂
