Sprinkle the prawns with a teaspoon of the creole seasoning and mix together.
Add the canola oil and sausage, cooking until browned and crumbled, approximately 5 minutes.
Move the sausage to the side of the wok and cook the prawns in the pork renderings until opaque and pink on both sides, approximately 2 minutes then remove to a bowl.
Add the celery, onion, carrot, and bell peppers, tossing with the sausage and stir fry until slightly tender, approximately 2 - 3 minutes.
Add the garlic and green beans, toss to combine and stir fry for another 2 minutes.
Add the rice and stir fry for 2 - 3 minutes.
Sprinkle a teaspoon (or so to taste) creole seasoning and stir fry to combine.
Add the Tabasco sauce and prawns while stir frying until the prawns are reheated, approximately 1 minute.