In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 pound of sliced smoked sausage and cook for 5-7 minutes until browned. Remove and set aside.

In the same skillet, add 1 diced yellow onion and sauté for 3-4 minutes until translucent. Stir in 3 minced garlic cloves and cook for another minute until golden.

Add 1 cup each of diced red and green bell peppers along with diced jalapeño (if using). Sauté for 4-5 minutes until softened.

Stir in 1 ½ cups of rinsed long-grain rice and mix well. Pour in 3 cups of chicken broth and combine thoroughly.

Sprinkle in 2 tablespoons of Cajun seasoning, 1 teaspoon of smoked paprika, and ½ teaspoon of cayenne pepper, stirring to incorporate.

Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18-20 minutes.

After simmering, check rice for tenderness. Add more broth if necessary and cover for another 2-3 minutes if not fully cooked.

In a small bowl, whisk together ¼ cup of honey, 2 tablespoons of soy sauce, and 1 tablespoon of Dijon mustard until smooth. Pour into skillet and mix gently.

Let the dish simmer for another 2-3 minutes, then fluff the rice with a fork. Garnish with fresh parsley and green onions before serving.