Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 5-6 minutes until browned and slightly crispy. Remove the sausage from the skillet and set aside.
Step 2: In the same skillet, add the onion, bell pepper, and celery. Sauté for 5 minutes until the vegetables have softened, scraping the bottom of the pan to release the browned bits.
Step 3: Stir in the minced garlic and Cajun seasoning. Cook for 1 minute until fragrant.
Step 4: Add the rinsed rice to the skillet and stir to coat in the oils and spices. Cook for 2 minutes to lightly toast the rice.
Step 5: Pour in the chicken broth and return the browned sausage to the skillet. Bring the mixture to a boil, then reduce the heat to low.
Step 6: Cover the skillet with a tight-fitting lid and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest for 5 minutes before fluffing with a fork and garnishing with green onions.