Heat the oil in a large pot or Dutch oven over medium-high heat. Place the sausage in the pot and cook until nicely browned, stirring frequently. Using a slotted spoon, remove from the pot to a plate and set aside. If there is an excess amount of fat, drain it from the pot.

Reduce the heat to medium. Add the onion, bell pepper, celery and half of the Cajun seasoning. Cook, stirring frequently, until the vegetables are soft, about 5-7 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute.

Add the tomatoes, broth, bay leaf, remaining Cajun seasoning, and kidney beans to the pot. Return the sausage to the pot and bring to a boil. Place the rice in a small mesh strainer and run cold water over it until it runs clear, about 30 seconds. Stir in the rice, and simmer over medium-low until the rice is cooked, about 35-40 minutes. Season to taste with salt and pepper.

Ladle into bowls and top with sliced green onions (which I clearly forgot to do).