In a large pot, heat olive oil over medium until shimmering, then add onion, celery, bell peppers, and garlic. Cook until veggies soften, about 5 minutes.

Sprinkle smoked paprika, cayenne pepper, oregano, thyme, and bay leaves over the vegetables. Stir constantly for 1 minute until fragrant.

Stir in long-grain rice, kidney beans, and diced tomatoes. Pour in vegetable broth, then bring mixture to a gentle boil.

Reduce heat to low, cover, and cook for 20 minutes or until rice is tender and liquid is absorbed. Resist lifting the lid.

Turn off heat and let pot stand covered for 5 minutes. Remove bay leaves, then fluff jambalaya with a fork before serving.