| 1 lb | Red beans, soaked in about 2 quarts water overnight |
| 3 | Ribs celery, chopped |
| 1 | Medium green bell pepper, chopped |
| 1 | Bay leaf |
| 1 clove | Garlic, minced |
| 1 | Large onion, chopped |
| 2 tablespoons | Dried parsley flakes |
| | Dash of ground cayenne pepper, or to taste |
| 12 to 16 ounces | Smoked sausage, sliced |
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 1 1/2 hours, or until beans are tender. Stir occasionally.
Add remaining ingredients and salt to taste; simmer for about 1 hour, stirring occasionally. Add water as necessary. Serve over hot rice.