Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced chicken thighs and sliced smoked beef sausage, cooking until nicely browned on all sides, about 5 to 7 minutes.

Add the diced red bell pepper and green bell pepper to the pot. Sauté for another 4 to 5 minutes until the vegetables begin to soften.

Stir in the rinsed long-grain white rice and Cajun seasoning, toasting the rice for 1 minute. Pour in the chicken broth and bring the mixture to a rolling boil.

Reduce the heat to low, cover the pot tightly, and let it simmer for 25 minutes. Do not remove the lid during this time.

Turn off the heat and let the pot rest covered for 5 minutes. Remove the lid, fluff the rice with a fork, and garnish with chopped fresh parsley before serving.