1. Heat olive oil in a large skillet over medium-high heat. Add the smoked sausage slices and sear without moving for 3-4 minutes per side, until browned. Remove and set aside.

2. In the same skillet, brown the breakfast sausage, breaking it up with a spoon. Cook until fully browned and crumbly.

3. Add the diced onion, celery, and bell pepper to the skillet. Sauté in the sausage drippings for 5-6 minutes until soft and fragrant.

4. Stir in the rice, salt, and pepper. Toast the rice with the vegetables for 2 minutes.

5. Pour in the chicken broth and stir everything together. Bring to a boil, then reduce heat to low and cover. Simmer for 18-20 minutes, until rice is tender and liquid is mostly absorbed.

6. Remove lid, return the sausage coins to the top, and sprinkle shredded cheddar cheese evenly over the skillet.

7. Place under the broiler for 2-3 minutes, until cheese is bubbly and golden.

8. Remove from oven and let rest 5 minutes. Garnish with parsley if using. Serve warm.