In a large nonstick skillet, heat the pan over medium heat and add your choice of sausage, breaking it into small pieces. Cook for about 5–7 minutes until browned. Remove sausage and set aside.

In the same skillet, add diced onions, chopped bell peppers, and sliced celery. Sauté over medium heat for 3–5 minutes until softened.

Stir in minced garlic, Cajun spice, salt, and black pepper. Cook for an additional 30 seconds until fragrant.

Add washed rice, stirring to coat it with the mixture. Pour in chicken broth, adding thyme and bay leaves. Return the sausage to the skillet and mix well.

Bring to a boil, cover, reduce heat to low, and simmer for about 18 minutes until rice is tender.

Remove from heat, fluff the rice, discard bay leaves, and garnish with scallions before serving.