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Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add ½ of the Holy Trinity, 1 Tbsp of the Creole Seasoning, Tasso, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2-2 ½ Hours.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and ½ of the Green Onions. Make your Rice. Cook the beans for another half hour.
To Serve: Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions.