Step 1

Preheat oven to 350°F.

Step 2

Spray a 9”x13” baking dish with nonstick spray; set aside.

Step 3

Place a large, deep skillet over medium heat. Add bacon and cook for 5-6 minutes, or until crispy. (Note: I used a 12” cast iron skillet.)

Step 4

Transfer bacon to a paper-towel lined plate. Leave bacon drippings in skillet.

Step 5

Using the same skillet, add diced sausage, onions, bell peppers and celery; sauté, stirring occasionally, for 4-5 minutes, or until onions are translucent.

Step 6

Add garlic; stir and continue sautéing for 1 more minute.

Step 7

Rinse rice under cold water until the water runs clear.

Step 8

Add rice to the skillet; stir and continue cooking for 1 minute.

Step 9

Crumble the cooked bacon and add to the skillet along with the tomato paste, chicken stock, hot sauce, kosher salt, Cajun seasoning, black pepper, sugar and cayenne pepper. Stir until well combined.

Step 10

Reduce heat to low and simmer for 5 minutes.

Step 11

Transfer contents of skillet into prepared baking dish. Cover dish tightly with foil and bake for 30 minutes without uncovering.

Step 12

Remove dish from oven, fluff the rice with a fork and continue baking (covered with foil) for 10-12 more minutes.

Step 13

Garnish with chopped parsley before serving.