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Brown Sausage: Heat olive oil in a large skillet over medium-high heat and sear sausage slices until browned on both sides; remove and set aside.
Sauté Veggies: In the same skillet, add the onion, bell pepper, and celery, cooking until softened (about 5 minutes).
Add Aromatics: Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until highly fragrant.
Toast Rice: Add the rinsed rice to the skillet and stir for 2 minutes to coat the grains in the spiced oil.
Simmer: Pour in the chicken broth and bring to a boil; reduce heat to low, cover, and simmer for 15-18 minutes.
Check Rice: Once the liquid is absorbed and rice is tender, fluff the grains gently with a fork.
Make it Creamy: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the rice is velvety.
Recombine: Return the browned sausage slices to the skillet and toss well to ensure everything is evenly coated in the sauce.
Warm Through: Let the skillet sit over low heat for another 2 minutes to ensure the sausage is heated through.
Garnish & Serve: Top with sliced green onions and parsley, serving immediately with a squeeze of lemon if desired.