1-First, rinse the 1 lb dry red beans under cold water and soak them overnight in double their volume of water in the refrigerator for best results.

2-Slice the 14 oz Andouille sausage into rounds and cook it with the 2 tablespoons cooking oil in a large pot over medium heat until browned; remove and set aside.

3-Dice the 1 yellow onion, 1 green bell pepper, 3 ribs celery, and mince the 4 cloves garlic, then add them to the pot with any remaining sausage fat and sauté until the onions soften.

4-Stir in the 2 teaspoons smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon freshly cracked black pepper, and 2 bay leaves, cooking for one minute to release the aromas.

5-Drain and rinse the soaked beans, add them to the pot with 6 cups water, cover, bring to a boil, then reduce to medium-low and simmer for one hour, stirring occasionally.

6-After one hour, smash some beans against the pot side with a spoon and simmer uncovered for 30 minutes to thicken the mixture.

7-While beans simmer, cook the 1.5 cups long grain white rice by bringing it to a boil with 3 cups water in a covered pot, then reduce heat to low and simmer for 15 minutes; let it rest covered for 5 minutes before fluffing.

8-Finally, add the cooked sausage and 1/4 cup chopped parsley back into the bean pot, stir, and season with 1 tablespoon salt or to taste. Serve the red beans topped with rice and the 3 sliced green onions.