Add the canola oil to the pot and heat up. Season the sausage with some extra salt and pepper and add to pot. Fry until brown, remove sausage from the oil and set aside.
Add the onion, bell peppers, and celery to the pot. Saute until the onion is translucent. Add garlic and saute for another 30 seconds.
Stir in the sausage, tomatoes, oyster sauce, cajun seasoning, salt, pepper, thyme, okra, and hot sauce. Cook for 5 minutes, stirring occasionally.
Add rice and chicken broth. Bring mixture to a boil, then bring down to low. Cover and simmer for 20 - 25 minutes, or until rice has cooked and absorbed the broth. Stir occasionally so the rice does not stick to the bottom and burn.
Add the imitation crab (or the real thing if you're fancy) and simmer for another 5 minutes.
Taste the jambalaya and adjust the heat to your liking by adding more Cajun seasoning or cayenne pepper. Serve with a parsley or spring onion garnish if desired.