To make this dish in a rice cooker, check first if your rice cooker can be used to brown the chicken and saute the vegetables. If not, just cook the dish on the stovetop using a wide shallow pan.
Turn on the rice cooker to HIGH, lay the chicken fillets skin side down and cook until browned and fat has been rendered. Flip to brown the other side. Scoop out and set aside.
Turn down the heat to LOW and melt the butter.
Saute the onion, carrot and celery with generous pinches of salt and pepper.
Cut the chicken into strips and add to the vegetables.
Sprinkle in the Cajun seasoning and paprika.
Cook, tossing, until the spice blend is evenly distributed.
Add the diced sausage and toss to combine.
Stir in the rice.
Pour in the broth (if the broth is unsalted or underseasoned, add more salt and pepper).
Cover the rice cooker, and cook the rice, chicken, sausage and vegetables until half of the liquid has been soaked up.
Add the peas and stir.
Cover the rice cooker once more and cook until the rice is done.
Serve sprinkled with parsley with lemon wedges on the side (squeeze those wedges into the rice and you'll be amazed at the final flavor of the dish).