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Soak the dried red kidney beans in a large bowl covered with water overnight.
In a large pot or Dutch oven, heat olive oil over medium heat. Add sliced smoked sausage and cook until browned, about 5 minutes. Remove and set aside.
In the same pot, add diced onion, green bell pepper, and celery. Cook until softened, around 5 minutes, then stir in minced garlic, thyme, paprika, cayenne, salt, and black pepper.
Add soaked beans, bay leaves, and water or broth. Bring to a boil, then reduce heat to simmer uncovered for 2-3 hours, stirring occasionally.
Once beans are tender, gently mash some against the pot's sides for a creamy texture.
Stir the browned sausage back into the pot and add Worcestershire sauce. Simmer for another 10 minutes.
Remove bay leaves and serve the red beans over cooked white rice, garnished with green onions and hot sauce if desired.