Shrimp and Andouille Jambalaya

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1 tablespoon canola oil

2/3 pound andouille sausage, sliced 1/4 inch thick

1 large red bell pepper, cut into a large dice

1 large onion, cut into a large dice

3 ribs celery, cut into a large dice

1 large head garlic, peeled and minced

Cayenne pepper, as needed

1/4 teaspoon kosher salt

Freshly ground black pepper

2 large tomatoes, cored, peeled, seeded, and chopped

1 pound medium shrimp, peeled

1 pint shucked oysters

2 bay leaves

3 cups long-grain rice, soaked in 3 changes of water

3 cups shrimp stock or water

2 bunches green onions, thinly sliced

1/4 teaspoon hot sauce, or to taste