Sausage and Rice (kinda New Orleans style?)

So, from time to time, I make something mixed in with rice as an excuse to feed lots of vegetables to us...while this doesn't have the normal amount of vege that I put in, it turned out really well

1/2 package (2 sausages) of Niman Ranch Andouille Sausage, chopped into 1/4" rounds
1/2 package (2 sausages) of Niman Ranch Chorizo Sausage, chopped into 1/4" rounds
2 Tablespoons Olive oil.
1 medium onion, chopped
2 cloves of garlic, minced
2 or 3 stalks of celery chopped
1 cup of chopped carrots
1 14.5 oz can of Muir Glen Fire Roasted Diced Tomatoes

Heat up the olive oil over medium heat. Add the sausages. Cook until browning on the side, turning from time to time. Add onion and saute for a few minutes and then add salt to the onions. After the onions are starting to brown a bit, add the garlic and celery and saute for another minute, until the garlic is fragrant. Add the carrots and dump the entire can of tomatoes into the pan and get up the little brown bits from the bottom of the pan. Mix them together and cook of the majority of the juice from the can. Salt an pepper to taste.

Now mix in, or serve over rice (I used basmati rice and mixed in). Depending on the rice, this will need to start cooking anywhere from before you start cooking the sausage all the way up to until you are almost done (based on how fast the rice will cook).