1 lb (450 g) smoked Andouille sausage, sliced into ¼‑inch rounds

2 tablespoons olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1 cup long‑grain white rice, rinsed

1 ½ cups chicken broth

1 (14.5 oz/410 g) can diced tomatoes, undrained (mild or fire‑roasted style)

1 tablespoon Cajun seasoning (adjust to taste)

½ teaspoon dried thyme

¼ teaspoon smoked paprika (optional, for extra depth)

Salt and black pepper, to taste

2 tablespoons fresh parsley, chopped

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Heat olive oil in a large skillet over medium‑high heat. Add sausage slices and cook until browned, about 4–5 minutes.

Remove sausage and set aside, leaving rendered fat in the skillet.

Add onion, red and green peppers to the skillet. Sauté for 3–4 minutes, until softened.

Stir in minced garlic and cook an additional 30 seconds until fragrant.

Add rice to the skillet and stir to coat grains, cooking for 1–2 minutes.

Pour in chicken broth, diced tomatoes with their juices, Cajun seasoning, thyme, and smoked paprika. Stir well to combine.

Return browned sausage pieces to the pan, nestling them into the rice mixture.

Bring skillet to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, until rice is tender and liquid is absorbed.

Remove from heat and let stand, covered, for 5 minutes.

Fluff rice with a fork, taste and adjust seasoning with salt, pepper, or extra Cajun seasoning as desired.

Garnish with chopped parsley before serving hot from the skillet.