Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced sausage and cook, stirring occasionally, until browned on all sides, about 5 to 7 minutes. Remove sausage and set aside.

Add chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add minced garlic and cook for 1 more minute, stirring constantly, until fragrant.

Add chopped red and green bell peppers and jalapeno if using. Cook, stirring occasionally, until slightly softened, about 5 to 7 minutes.

Add rinsed rice to the skillet and stir to coat with the vegetable mixture. Pour in 3 cups of chicken broth, making sure all rice is submerged.

Add Cajun seasoning, smoked paprika, cayenne pepper if using, salt, and black pepper. Stir to distribute evenly.

Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 18 to 20 minutes until rice is cooked through and liquid is absorbed. Keep the lid on tight throughout.

While rice simmers, whisk together honey, soy sauce, and Dijon mustard in a small bowl until smooth. Set aside.

Once rice is done, gently fold the browned sausage back into the skillet.

Pour the honey garlic sauce over the rice and sausage and stir gently to coat.

Cover and simmer on low for 2 to 3 more minutes to allow the sauce to heat through and flavors to meld.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork, garnish with fresh parsley and green onions, and serve immediately.