Begin by slicing the smoked sausage into bite-sized coins. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the sausage in a single layer, allowing it to sear undisturbed for about 3–4 minutes, or until golden brown. Flip the pieces and let the other side brown for an additional 3 minutes.

Once the sausage is perfectly browned, stir in 3 cloves of minced garlic and sauté for about 30 seconds, or until fragrant.

Sprinkle in 2 tablespoons of Cajun seasoning, along with salt and black pepper to taste. Toss everything together to coat the sausage.

Mix in 1 cup of uncooked long-grain rice, allowing it to toast in the skillet for 1–2 minutes.

Pour in 2 cups of chicken broth, ensuring it covers the rice. Bring to a low boil, then reduce to low and cover. Simmer for 18–20 minutes or until tender.

Once the rice is tender, remove from heat. Drizzle 3 tablespoons of honey over the dish, folding it into the sausage and rice mixture.

Sprinkle fresh parsley over the top and serve the dish directly from the skillet.