Prepare the Sausage: Heat your 12-inch cast iron skillet over medium-high heat. Add a small amount of olive oil and add the Italian sausage. Don’t break it up initially – let it form a crust on one side (about 3-4 minutes), then flip and crust the other side.

Break Up the Sausage: Once both sides are nicely browned, break the sausage into small pieces using your wooden spoon. Cook until no pink remains, about 5-7 minutes total.

Add Worcestershire: If needed, add 1 tablespoon of Worcestershire sauce to deglaze any stuck bits (though well-seasoned cast iron shouldn’t have this issue).

Sauté the Vegetables: Reduce heat to medium (275°F). Add diced onions, green bell pepper, red bell pepper, and celery. Cook for 5-7 minutes until vegetables begin to soften and become translucent.

Add Garlic: Add minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Season: Add Creole seasoning, salt, and pepper. Stir to combine and let cook for 1 minute.

Brown the Rice: Increase heat to medium-high. Add the rice and stir to coat with all the flavors. Brown the rice for 3-4 minutes, stirring frequently, until it develops a light golden color.

Add Liquid: Pour in 4-5 cups of chicken broth and add bay leaves. Bring to a boil, then reduce heat to low for a gentle simmer.

Simmer: Cover and cook for 25 minutes, or until liquid is absorbed and rice is tender.

Rest and Garnish: Remove from heat and let stand 5 minutes. Remove bay leaves, fluff with a fork, and garnish with fresh chopped parsley before serving.