Warm olive oil in a large pan over medium heat. Sauté onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes. Add creole seasoning; sauté 1 minute. Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.
Stir in chicken broth, beans with liquid and bay leaf; bring to a boil. Lower heat, partially cover and simmer, stirring often, until sauce reduces and thickens, 30 minutes.
Divide rice among bowls, spoon bean mixture on top and serve.