Andouille and Chicken Jambalaya

Name: Andouille and Chicken Jambalaya
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 3-ounce fully cooked andouille sausages, sliced 1/4 inch thick; 2 stalks celery, chopped, plus leaves for topping; 1 onion, chopped; 1 green bell pepper, chopped; Kosher salt; 2 tablespoons tomato paste; 1 teaspoon Cajun seasoning; 3/4 cup converted white rice; 1 15-ounce can diced fire-roasted tomatoes; 1 15-ounce can no-salt-added kidney beans, drained and rinsed; 1 1/2 cups shredded rotisserie chicken or leftover turkey (skin removed; about 8 ounces)