In a large Dutch oven, heat the oil over low heat.  Add the the(sic) onion, pepper, celery, parsley, and garlic.  Cover and simmer over low heat for 20 minutes, or until the vegetables are soft.

Cook the sausage in a 10 inch skillet over medium high heat fo 20 minutes, stirring occasionally to keep it from scorching.  Drain well on paper towels.

Add the drained sausage and the rest of the ingredients to the simmering vegetables and toss until well mixed.  Bring to a boil over medium-high heat, reduce the heat to low, and simmer, covered, for 50 minutes or until rice is done, stirring every now and then to facilitate even cooking.  Serve hot with crusty French bread.