Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown the 12 oz sliced andouille sausage for 3 to 4 minutes per side, then transfer to a plate, leaving the drippings in the pot.

Add the diced onion, green bell pepper, and celery to the pot over medium heat. Cook for 7 to 8 minutes until softened, then add the minced garlic and cook 1 more minute until fragrant.

Add the smoked paprika, thyme, onion powder, garlic powder, cayenne, salt, and black pepper to the vegetables and stir constantly for 45 seconds until the spices are toasted.

Add the drained beans, browned sausage, 2 bay leaves, 4 cups chicken broth, and 2 cups water. Bring to a boil, then reduce to a low simmer with the lid slightly ajar. Cook for 1 hour to 1 hour 15 minutes, stirring every 20 minutes, until the beans are completely tender.

Remove the bay leaves. Mash roughly one-quarter of the beans with the back of a spoon, stir, and simmer uncovered for 10 to 15 minutes over medium-low heat until the sauce is thick and creamy. Taste and adjust salt.

Spoon the 3 cups cooked white rice into bowls, ladle the beans over the top, and finish with a pinch of smoked paprika and sausage slices arranged on top.