Soak 1 pound of dry kidney beans overnight in a large bowl of water. Drain the beans and transfer to a large pot. Add 6 cups of fresh water and bring to a boil over medium-high heat.

Once boiling, stir in 2 bay leaves, 1 tablespoon dried parsley, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, ½ teaspoon cayenne pepper, and ¼ teaspoon dried sage. Lower heat and let simmer uncovered for 1 hour.

Heat ¼ cup of olive oil in a skillet over medium heat. Add 1 chopped large onion, 1 chopped green bell pepper, 2 chopped stalks of celery, and 2 tablespoons minced garlic. Sauté for 8-10 minutes until soft and fragrant.

Add 1 pound of sliced andouille sausage to the skillet. Cook until browned and slightly crisp, about 5-7 minutes.

Combine the sausage and vegetable mixture with the simmering beans in the large pot. Stir well and let simmer for an additional 30 minutes.

Bring 4 cups of water to a boil in another pot. Add 2 cups of long grain white rice and cook according to package instructions, typically around 15-20 minutes.

To serve, ladle the Red Beans and Rice mixture over a bed of fluffy rice. Garnish with fresh parsley, if desired.