Start by melting 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced medium red onion and sauté for about 3-4 minutes until softened.

Stir in 1 teaspoon of minced garlic and cook for an additional minute.

Add in the uncooked long-grain white rice along with 2 tablespoons of Cajun seasoning. Stir well to ensure the rice is evenly coated with spices.

Pour in 4 cups of chicken broth and bring to a boil. Lower the heat, cover, and let it simmer for 20-25 minutes.

Meanwhile, heat 1 tablespoon of extra virgin olive oil in a separate skillet over medium-high heat. Add the sliced andouille sausage and cook until golden brown, about 3-4 minutes per side.

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter, along with more garlic and Cajun seasoning. Cook for 1 minute, then mix in 1 cup of heavy whipping cream.

Merge the sausage and creamy sauce with the cooked rice in the pot. Gently mix until well combined.

Garnish with freshly chopped parsley before serving.