In a large skillet over medium heat, add Andouille sausage, saute, stirring occasionally, until the sausage is browned on each side, approximately 4-5 minutes. Transfer browned sausage to a plate and set aside.
To the same skillet, over medium-high heat, add 1 Tablespoon olive oil, once warmed, add the onion, celery, green pepper, and red pepper. Sprinkle with 1 Tablespoon Cajun seasoning and stir to combine. Cook, stirring frequently until the vegetables soften and develop some color, approximately 5-6 minutes.
Add remaining olive oil and the rice to the skillet. Toast the rice for 1-2 minutes, while stirring continually. Add the chicken broth and deglaze the skillet by using a wooden spoon and lightly scraping the bottom to loosen any browned bits.
Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes.
Remove lid and add the browned Andouille sausage, kidney beans, and additional Cajun seasoning, if desired. Stir to combine and cover for 5-10 minutes, to blend flavors.
Remove the lid. Taste for seasoning, if needed, adjust seasoning.
Optional, sprinkle with fresh parsley and enjoy.