Rinse 1 pound dried red kidney beans thoroughly under cold water, discarding any shriveled beans. Place the beans in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse the beans again before using.

Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the diced onion, celery, and bell pepper. Cook until the vegetables soften and brown a bit, about 7-9 minutes, stirring frequently.

Add in 2 cloves minced garlic and cook alongside the other vegetables for 2 minutes.

Pour in 8 cups chicken broth and add in drained kidney beans.

Add in 4 whole bay leaves, 1 teaspoon dried thyme, 1 teaspoon ground sage, 1 teaspoon dried oregano, and 1-2 teaspoons cajun seasoning, depending on how strong of a flavor you'd like. Increase the heat to high and bring to a boil, then reduce to a low. Simmer uncovered for 1 ½ hours, stirring occasionally.

Add sliced andouille sausage and continue to simmer for another 30-45 minutes until the beans are soft. Using the back of a spoon, gently mash some of the beans in the pot to help thicken. Add additional salt and pepper to taste.

While the beans are simmering, prepare the rice. Rinse 1 ½ cups long grain white rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups water and ½ teaspoon salt to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Remove bay leaves from the beans before serving. Ladle the red beans over the cooked rice and enjoy!