Crawfish Jambalaya

Name: Crawfish Jambalaya
Cuisine: American, Southern
Ingredients: 1 tablespoon canola oil; 1 (16-ounce) package andouille sausage, cut into ¼-inch-thick slices; 1 cup sliced yellow onion; 1 cup chopped green bell pepper; ⅓ cup chopped celery; 1 clove garlic, chopped; 2 cups long-grain rice; 1 bay leaf; 2 sprigs fresh thyme; ½ teaspoon cayenne pepper; 1 (32-ounce) carton low-sodium chicken broth; 1 pound crawfish tails, rinsed and drained; 1 (14.5-ounce) can chopped fire-roasted diced tomatoes; 3 green onions, sliced; Hot sauce, to serve; Garnish: celery leaves, sliced green onion