Step 1: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the drippings in the skillet.
Step 2: Add the chopped onion, celery, and green bell pepper (the "Cajun trinity") to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
Step 3: Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
Step 4: Add the undrained diced tomatoes, rinsed white rice, and chicken broth to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Step 5: Stir in the chopped cabbage and the cooked Andouille sausage. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
Step 6: Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork. Taste and adjust seasoning with salt and pepper as needed.
Step 7: Garnish with fresh parsley or green onions before serving.