Slice the smoked sausage into ½-inch rounds, dice the bell peppers, and chop the onion. Mince the garlic and rinse the rice thoroughly.

In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook for about 5–7 minutes until browned. Remove the sausage and set aside.

Add the diced onion and bell peppers to the skillet. Sauté for about 3 minutes until softened, then add minced garlic and cook for an additional minute.

Stir in the rinsed rice into the skillet and toast for about 2 minutes.

Pour in the chicken broth and Cajun seasoning, stir well, and bring to a gentle boil.

Once boiling, reduce heat, cover, and let it simmer for 15–20 minutes.

Return the sausage to the skillet and cook for an additional 3–5 minutes, mixing well.

Serve hot and garnish with parsley, green onions, or hot sauce if desired.