Step 1: Heat olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
Step 2: Add the diced onion, green bell pepper, and celery to the skillet. Sauté for 5-7 minutes, until the vegetables begin to soften, scraping up any browned bits from the bottom of the pan.
Step 3: Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper (if using). Cook for another minute until fragrant.
Step 4: Add the rinsed long-grain white rice to the skillet. Stir constantly for 1-2 minutes to toast the rice grains, coating them in the spices and vegetable aromatics.
Step 5: Pour in the chicken broth and add the diced tomatoes (undrained). Stir to combine, ensuring no rice is sticking to the bottom. Bring the mixture to a simmer.
Step 6: Return the cooked sausage to the skillet, nestling it into the rice mixture. Season with salt and pepper. Reduce the heat to low, cover the skillet tightly, and let it simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time.
Step 7: Once the rice is cooked, remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become extra fluffy. Fluff the rice with a fork before serving.
Step 8: Garnish with fresh chopped parsley or green onions and serve hot. Leftovers can be stored in an airtight container for up to 3-4 days. Consider using Basics Glass Food Storage for easy meal prep.