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Brown the Italian sausages in a large skillet over medium heat for 4-5 minutes per side.
Remove from the skillet and set aside.
Add the butter to the pan and let it melt. Add in the peppers, onion, and celery. Sauté for 5-6 minutes until there is some color on the vegetables and they are softened.
Add the tomatoes, paprika, garlic, and onion powder, salt, red pepper flakes, rice, and chicken broth to the pan. Stir to combine.
Slice the Italian sausage links into rounds. Add to the pan.
Cover and simmer for 15-20 minutes or until the rice is cooked. Stir occasionally, and add ¼ cup additional chicken broth if necessary.
Garnish with parsley and serve hot.