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In a pot, heat 2 tsp. of the oil over medium heat. Add the celery, bell pepper, onion, garlic, and a pinch of salt, and cook for 6 to 8 minutes, or until the veggies have softened. Add the thyme, cayenne, oregano, onion powder, and paprika, and stir to coat the veggies. Cook for 2 minutes more. Stir in the tomatoes, lower the heat to medium-low, and simmer, stirring occasionally, for 20 minutes.
Meanwhile, heat a grill, grill pan or medium skillt over medium-high heat. Coat the sausages with the remaining 2 tsp. of oil, then flip and brown the other side, 2 to 3 minutes. Cut the sausages on the diagonal into 1/4-inch thick slices.
When the sauce is done, season with salt and pepper to taste. To serve, place the rice in the bottom of each bowl, ladle some sauce over the rice and top with the sausages. Garnish with the parsley.
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