Using a large saucepan, add the chicken broth and rice. Stir and bring to a boil. Once boiling, reduce heat to low, cover and simmer until broth is fully absorbed (~45 minutes). (Tip: Do not stir rice once you cover the pan and reduce heat.) Once broth has been absorbed, remove from heat and let stand for 10 minutes.

After the rice has been cooking for about 10 minutes, place a large cast iron skillet over medium-high heat. Once hot, add the sliced sausage. Cook, stirring occasionally, until browned. Set sausage aside, but leave the fat in the skillet.

Add the onion, celery, bell peppers and garlic. Saute over medium-high heat, stirring occasionally, until soft (~10-12 minutes).

Add the remaining ingredients (salt, pepper, chili powder, cayenne pepper, parsley and scallions). Stir and cook over low heat until rice is done.

Add the cooked rice and stir. Garnish with additional chopped scallions before serving.