Hoppin' John with Andouille

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1 tablespoon extra-virgin olive oil

1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick

1 10-ounce bag frozen sliced okra, thawed and drained

3 stalks celery, sliced 1/2 inch thick

1 yellow bell pepper, cut into 1/2-inch pieces

1 bunch scallions, roughly chopped (white and green parts separated) 

3 cloves garlic, minced

1 tablespoon fresh thyme, chopped

Kosher salt

1 cup long-grain white rice

1 cup frozen black-eyed peas, thawed

2 plum tomatoes, seeded and chopped