Prepare a medium saucepan in which to make the rice. Take the 2 cups of white rice and 4 cups of chicken stock and combine them in the saucepan.

Bring the mix to a boil, then reduce the heat and simmer for about 20 minutes or until the stock has been absorbed.

Heat oil in a heavy-bottomed pan, add the sausage and brown it over medium heat. Then add the onion, green bell pepper, celery, and garlic. Cook these for approximately 5 minutes until softened.

Once softened, season with salt and pepper, then add the cayenne and one cup of chicken stock. Reduce the stock a little by cooking for a few minutes.

Once the stock is reduced, add parsley and the cooked rice. Stir thoroughly, adding salt and pepper to taste.