In a large skillet, over medium heat, cook the bacon until almost golden brown, about 5 minutes. Add the sliced sausage and cook until browned, about 10 minutes. Using a slotted spoon, remove bacon and sausage and reserve.

Add the onion, celery, bell pepper and garlic to the fat in the skillet and cook, stirring occasionally, until softened, 4-5 minutes.

Add back the reserved sausage/bacon and fold in the cooked rice. Season with salt and pepper.

Add the chicken broth and cajun seasoning (if using). Cook until the broth has reduced a little. Taste for seasoning and add some more salt or pepper if necessary.

Turn off the heat and add the parsley. Toss once more to combine and serve hot.