Begin by slicing your smoked sausage into ½-inch rounds. Dice the bell peppers and onion, and mince the garlic. Rinse the rice under cold water until the water runs clear—this helps it cook evenly and reduces stickiness.

Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and sauté for about 5–7 minutes, or until browned and crispy on the edges. Remove the sausage and set it aside.

In the same skillet, add the diced onion and both bell peppers. Sauté for about 3 minutes, or until the vegetables soften slightly. Add the garlic and cook for another minute until fragrant.

Add the rinsed rice directly into the skillet with the vegetables. Stir well and let it toast for about 2 minutes. You’ll notice a nutty aroma that adds depth to the dish.

Pour in the chicken broth and sprinkle in the Cajun seasoning. Stir everything to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 15–20 minutes, or until the rice is fully cooked and the liquid is absorbed.

Once the rice is tender, return the sausage to the skillet. Stir to combine and let everything cook together for another 3–5 minutes so the flavors meld.

Serve the skillet hot, topped with chopped parsley and green onions. Add a splash of your favorite hot sauce for extra heat.