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Heat the oil in a large pot or Dutch oven to medium heat. Add chicken and andouille sausage. Cook, stirring, for 3-4 minutes to brown the meat and cook mostly through.
Add the onions, peppers and celery. Cook for 6-7 minutes, until softened.
Add garlic and cook for 1 minute, or until the garlic blooms.
Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot sauce, if desired). Top with bay leaves. Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
Garnish with chopped green onion, parsley, and chili flakes. Serve with hot sauce on the side.