Boil the rice with salt and water until cooked through. Double the amount of water to the rice. Cook until done, strain, and keep aside.
For the Red Beans
Prep your fresh ingredients. Peel and slice onion, chopped garlic, sliced celery stalks, and bell pepper. Keep aside
Slice sausage to the desired size. Keep at the side.
Heat up a cooking vessel with the olive oil and saute onions and garlic first until soft.
Then add the sausage slices to that and stir cook over a higher heat setting for a minute or two.
Reduce heat and stir in cut celery and bell pepper.
Stir cook over high heat for a minute or two.
Reduce heat once again and stir in the remaining ingredients, the beans, the tomato sauce, broth, thyme, oregano, and basil leaf. Don't season with salt and black pepper yet, this is reserved for the end (*see Notes).
Mix it all well and keep over a medium heat setting. Cook your red beans covered for about 10 minutes or so.
Remove the cover and continue to simmer stirring occasionally over a lower heat setting. Just make sure nothing sticks at the bottom. The dish will reduce and thicken.
When you are satisfied with the flavors and consistency, take out the bay leaf and discard. Season with salt and black pepper. Combine well.
Serve up your red beans hot with cooked rice at the side in a bowl or shallow plate.
Garnish with parsley or cut fresh green chives.
Try to get Louisianna long grain rice. OR Basmati will do too.
You can use your choice of sausage. Andouilles are the traditional choice for this dish. I used smoked pork franks. I think what matters is that you use pork sausages because that's what gives the dish the flavor.
Always add salt and black pepper at the end when you cook beans and lentils. This is because they cook better through without those two seasonings.