Step 1

Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the sausage and cook until browned, about 6 minutes. Using a slotted spoon, remove the sausage to a plate; set aside.

Step 2

Reduce the heat to medium. Add the onion, celery, and bell pepper to the fat in the pot and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, garlic, bay leaf, salt, oregano, thyme, black pepper, and cayenne if using. Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes.

Step 3

Add the broth, water, and reserved sausage and scrape up any browned bits from the bottom of the pot. Bring to a boil. Stir the rice and spread into an even layer. Reduce the heat to medium-low, cover, and simmer 10 minutes. Stir the rice, cover again, and cook undisturbed until the rice is tender, 5 to 10 minutes more. Remove from the heat and let sit covered 5 minutes for the rice to steam. Fluff the rice with a fork and season with more salt and pepper as needed. Sprinkle with the scallions and serve.