Heat oil in stock pot over medium heat. Add onions, green pepper, garlic, and Andouille sausage; saute about 5 minutes, until vegetables are soft and slightly brown.
Add tomatoes, bay leaves, thyme, cayenne, Creole seasoning, parsley, and preheated chicken stock. Bring to a boil, add rice, cover and reduce heat to simmer. Simmer 20 minutes or until rice is done. Stir in shrimp.
Simmer 5 more minutes until shrimp is cooked.
Let sit for 5 more minutes.
If serving later, pile into a casserole dish, cover and keep in low oven.