Slice the smoked sausage into bite-sized coins. Heat olive oil in a large skillet over medium-high heat. Add sausage slices and sear for 5–7 minutes until golden-brown.

Add minced garlic to the skillet and stir for about 30 seconds until fragrant. Sprinkle in Cajun seasoning along with salt and pepper. Toss to coat the sausage.

Stir in uncooked long-grain rice and toast for 1–2 minutes. Rice should become slightly translucent.

Pour in chicken broth, ensuring rice is submerged. Bring to a low boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

After cooking, remove from heat and drizzle honey over the mixture, folding it in gently.

Garnish with chopped parsley and serve warm.