Prepare the rice by combining the rice with 2 cups of water in a saucepan over medium heat. Bring to a boil, cover, reduce heat to low and let cook for about 20 minutes. Remove from heat, keeping rice covered and set aside.
Heat olive oil over medium heat in a large stockpot or Dutch oven.
Add in the sliced sausage and cook until the sausage starts to get some color.
Add the onion, green bell pepper, and celery. Allow this to cook for about 5-6 minutes, until the veggies are just starting to get tender.
Add in the garlic and cajun seasoning. Stir to combine. Allow this to cook for about 30 seconds to 1 minute until fragrant.
Pour in the chicken broth, stir in the red beans. Add in the cayenne, ground sage, and bay leaf. Add in salt and pepper to taste.
Bring to a boil, cover and reduce the heat to low. Cook covered for 15 minutes. Remove the lid and continue to cook, stirring occasionally.
Using a wooden spoon, gently mash the beans to help thicken.