Ensure your red beans have been soaking in water all night.
In a large cast-iron pot or dutch oven brown the sliced and chopped sausage until there is a little color (caramelizing).
Add the diced onions, bell pepper, and celery and cook for a few minutes until soft.
Add the beans, chicken stock, thyme, oregano, creole seasoning, and bay leaves.
Stir and bring to a boil. At that point turn down the heat and let it simmer on low for about 3 hours. Stir occasionally.
After 3 hours check the done-ness of the beans. Smash some on the side of the pot, it will help thicken the juices. Remove the bay leaves.
Take the rice and wash. Drain the water and add to a pot. Add 3-½ Cups water and cover. Once the rice comes to a boil turn down the heat to a low simmer and cook for 15 minutes. Do not remove the lid during this time.
Garnish the red beans with green onion and parsley and serve on top of the rice.