Southern Red Beans and Rice

0 In a large Dutch oven (or heavy-bottomed pot), heat the vegetable oil over high heat for 1-2 minutes. Add the sliced sausage, and cook one side for 2 minutes, then flip the sausages over to brown the other side. Remove the sausage from the pot and set aside.
1 Sauté the vegetables. In the same pot, add the diced onions, celery, and red and green bell peppers (collectively known as the “trinity” in the Cajun/Creole culture). You may need to add an additional tablespoonful of vegetable oil.
6 Lower the heat to medium, and cook the vegetables for 10-15 minutes, stirring frequently, until the onions are lightly browned and the celery and bell peppers soften. Add the minced garlic and cook for 5 minutes more.
2 Season the vegetables by adding the Cajun seasoning and bay leaves. Stir well and cook over medium heat for 5 minutes.
3 Add the cream style red beans, drained kidney beans, beef broth, and the browned sausage to the seasoned vegetables. 
7 Mix well, cover, and simmer, uncovered, over medium heat, stirring occasionally, for 20-25 minutes.
4 Remove the bay leaves if you like.
5 Serve with rice and garnish with fresh parsley. Enjoy!