Soak red kidney beans in water, completely covered, overnight. 18-24 hrs

In a large pot or Dutch oven, cook your andouille sausage over medium high heat for 3-4 minutes or until lightly seared. Remove and set aside.

Add your smoked Turkey and sear for 4-5 minutes. Add in your celery, onions, garlic, and green bell pepper. Cover with chicken broth and bring to a boil. Reduce heat to medium and cover. Cook for about 2 hours, checking occasionally to ensure broth doesn't run out.

Once tender, remove smoked Turkey and set aside to shred from bone.

Add in your beans and enough water to cover beans completely. Stir to combine and bring to a boil. Reduce heat to medium/medium low and cook for an additional 1 ½ to 2 hrs. Halfway through, add back in your smoked Turkey. Cook until beans are tender to your liking.

Serve with rice or cornbread or with catfish like they do down in NOLA!