In a large pot or skillet, heat olive oil over medium heat. Add sliced smoked sausage and sauté for about 5-7 minutes until browned.

In the same pot, add more olive oil if necessary, then toss in chopped onion. Cook for approximately 5 minutes until translucent. Add minced garlic and sauté for 1 minute.

Add chopped red bell pepper, green bell pepper, and jalapeño (if using). Cook for about 5-7 minutes until peppers soften.

Stir in the rinsed long-grain rice until well-coated, then pour in chicken broth, ensuring rice is submerged.

Sprinkle in Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Stir to evenly distribute spices.

Increase heat to high until boiling, then reduce to low. Cover and simmer for about 18-20 minutes until rice is tender and liquid absorbed.

Check doneness by fluffing rice with a fork. If too firm or liquid remains, add more broth and cover for a few minutes.

In a small bowl, whisk together honey, soy sauce, and Dijon mustard to make the honey garlic sauce.

Once rice is cooked, stir the browned sausage back into the mixture until well-distributed.

Pour the honey garlic sauce over the rice and sausage mixture, stirring gently to coat evenly.

Cover again and let simmer for an additional 2-3 minutes to heat through and meld flavors.

Remove from heat, let sit covered for 5 minutes. Fluff rice with a fork and garnish with parsley and green onions. Serve warm.