Night of the Living Dead Mushroom and Sausage Rice

Step 1: In a large skillet, heat the butter and olive oil over medium heat.

Step 2: Add the sliced smoked sausage to the skillet and cook until browned and slightly crispy. Remove the sausage from the skillet and set it aside.

Step 3: In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

Step 4: Add the sliced mushrooms to the skillet and cook for about 5 minutes, or until they release their moisture and begin to brown.

Step 5: Stir in the white rice, dried thyme, paprika, salt, and pepper. Cook for a couple of minutes, stirring occasionally, to lightly toast the rice.

Step 6: Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.

Step 7: Once the rice is cooked, return the cooked sausage to the skillet. Stir it into the rice mixture to combine all the flavors. Cook for an additional 2-3 minutes until everything is heated through.

Step 8: Remove the skillet from heat and garnish the Night of the Living Dead Mushroom and Sausage Rice with freshly chopped parsley.

Step 9: Serve the flavorful and comforting rice dish in individual plates or bowls, reminiscent of the rural Pennsylvania countryside in Night of the Living Dead.