Cook rice according to package directions or following your instruction manual to your rice cooker. Brown rice takes about 30 to 40 minutes to cook while white rice takes around 20 minutes. Making it in advance will shorten the cooking time of this recipe.

Heat 2 teaspoons olive oil in a 12-inch cast iron skillet over medium-high heat. Once hot, add the sliced sausage and toss to coat in the oil. Spread in an even layer ad cook until the edges of the andouille is browned. About 5 minutes. Transfer the sausage to a clean plate.

Next, reduce the heat under your skillet to medium and add in the peppers and onions with a pinch of kosher salt. Toss and cook until the onions are translucent and the peppers have softened but are still a bit firm. Add in the minced garlic, 1/2 teaspoon kosher salt and 1 teaspoon cajun seasoning. Stir and cook for 2 minutes before transferring the vegetables to the plate with the sausage.

Then add in 3 ounces (1/2 a 6 ounce can) of tomato paste. Stir and cook for 2 minutes. Gradually pour in the chicken broth and chopped tomato, stirring to combined and simmer for 2 minutes.

Lastly, add in the cooked rice, sausage, peppers and onions and heat throughly until hot. Top with minced parsley and freshly ground black pepper before serving.