Prepare all of the ingredients. Preheat oven to 375deg
Add water to a saucepan and bring to a boil. Once you have a rolling boil, add the rice. Allow to cook for 12 minutes. Drain rice in a colander and rinse with cool water to remove excess starch.
In a large saute pan over medium-high heat, add sausage to pan. Crumble and cook until no longer pink. Remove sausage from pan to a 13x9 baking dish, reserving grease. Add carrots, onions, garlic, and celery to pan and saute for 5 minutes then add to sausage.
In the large saute pan reduce heat to medium, add butter, salt, pepper, rosemary, tarragon, and thyme. Once butter is melted add flour and whisk for 3 minutes. Whisk in chicken broth and cook for 3 minutes more, then add heavy cream and cook for 3 minutes.
Add rice to sausage mixture and pour sauce over top. Stir to combine. Sprinkle with cheese and place in oven for 20 minutes. Let sit for 5 minutes before serving.