Brown the sausage: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced andouille in a single layer and cook for 5-7 minutes, turning once, until both cut sides are browned. Andouille is sold fully cooked, so this step is about color and flavor, not about cooking it through. Leave it in the pot.

Cook the trinity: Add the onion, bell pepper, and celery and cook for 6-8 minutes, scraping the browned bits off the bottom as the vegetables release their liquid, until the onion turns soft and translucent.

Toast the seasoning: Stir in the garlic, smoked paprika, thyme, oregano, onion powder, cayenne, black pepper, and bay leaves. Cook for 1 minute, until the spices smell toasty rather than dusty.

Prep the beans: Drain and rinse two cans of kidney beans. Pour the third can into a blender, liquid and all, and blend until completely smooth. If you don't have a blender, mash it in a bowl with a fork until it's a rough paste.

Simmer: Add the drained beans, the pureed beans, and the chicken broth to the pot. Bring it to a boil, then drop the heat to medium-low and simmer uncovered for 30 minutes, stirring every 5 minutes or so, until it's thick enough to mound on a spoon.

Cook the rice: While the beans simmer, combine the rice and 3 cups of water in a separate saucepan. Cover, bring to a boil, then reduce to low and cook for 15 minutes. Take it off the heat and let it stand covered for 5 minutes, then fluff with a fork.

Season and serve: Pull out the bay leaves and taste the beans. Add salt a little at a time, since the andouille and the canned beans both bring plenty. The pot should be steaming and hot through at 165°F before you serve it. Spoon the beans over the rice and scatter the green onions on top.