Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and saute until onion is brown, about 15 minutes. Mix in kidney beans and their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.