In a heavy bottomed pot over medium-high heat, add 1 tablespoon of olive oil, ground beef and ground pork. Stir constantly while breaking up the meat and cook until no longer pink.
Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add Blue Runner Jambalaya Base, rice, Creole seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
Once the grains are cooked through, garnish with green onion and parsley.