Begin by covering the dried red kidney beans with ample water in a large bowl. Allow them to soak overnight at room temperature; this enhances their digestibility and reduces cooking time. After soaking, drain and rinse the beans under cold water to remove any impurities before they hit the pot.

In a large pot or Dutch oven, heat a couple of tablespoons of olive oil over medium heat. Add the sliced smoked sausage and cook, stirring frequently, for about 5 minutes until it’s nicely browned and aromatic. Once done, transfer the sausage to a plate and set it aside, allowing the flavorful drippings to remain in the pot.

With the sausage drippings still in the pot, add diced onion, green bell pepper, and celery. Cook these vegetables for about 5 minutes, stirring often, until they soften and become fragrant. Then, stir in minced garlic, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper, cooking for another 30 seconds.

Now it’s time to introduce the soaked red beans to the pot. Add the rinsed beans, bay leaves, and enough water or low-sodium chicken broth to cover everything—about 6 cups. Increase the heat to bring the mixture to a rolling boil. Once it's bubbling, reduce the heat to low, cover, and let it simmer uncovered for 2-3 hours, stirring occasionally until the beans are tender.

As the beans approach tenderness, take a wooden spoon and gently mash some of the beans against the pot’s side. This will help thicken the mixture and create a creamy texture that perfectly binds the flavors together.

After mashing, return the previously browned sausage to the pot and stir in a splash of Worcestershire sauce. Let everything simmer together for another 10 minutes, ensuring it's heated through. Before serving, remove the bay leaves, and serve your Louisiana Red Beans and Rice over a bed of cooked white rice, garnishing with freshly chopped green onions and hot sauce for an extra kick!