Heat a 12-inch cast iron skillet over medium-high heat. Add a small drizzle of garlic-infused olive oil, then add the Italian sausage. Do not break it up right away. Let it cook undisturbed for 3–4 minutes until a deep crust forms. Flip and crust the other side.

Once both sides are browned, use a wooden spoon to break the sausage into small pieces. Continue cooking for 5–7 minutes until fully cooked and no pink remains.

Add Worcestershire sauce to the skillet to loosen any flavorful bits from the bottom. Stir well.

Reduce heat to medium. Add the diced onion, green bell pepper, red bell pepper, and celery. Cook for 5–7 minutes until the vegetables soften and become translucent.

Stir in the minced garlic and cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.

Add the Creole or Cajun seasoning, kosher salt, and black pepper. Stir and cook for 1 minute to bloom the spices.

Increase heat back to medium-high. Add the uncooked rice and stir to coat it in the seasoned mixture. Cook for 3–4 minutes, stirring frequently, until the rice takes on a light golden color.

Pour in 4–5 cups of chicken broth and add the bay leaves. Bring the mixture to a boil.

Reduce heat to low, cover the skillet, and let the rice simmer for about 25 minutes, or until the liquid is absorbed and the rice is tender.

Remove the skillet from heat and let the rice rest for 5 minutes. Remove the bay leaves, fluff with a fork, and garnish with fresh chopped parsley before serving.