Here is a straightforward guide to prepare Louisiana Red Beans and Rice:

1. Soak the Beans: Rinse and sort the dried red beans. Soak them in water overnight or for at least 4 hours.
2. Prepare the Cooking Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, bell pepper, and celery (the “Holy Trinity” of Cajun cooking) and sauté until softened, about 5-7 minutes.
3. Add Garlic and Sausage: Stir in minced garlic and sliced smoked sausage, cooking for an additional 2-3 minutes until fragrant.
4. Combine Ingredients: Drain the soaked beans and add them to the pot, followed by the chicken broth and ham hock (if using).
5. Season It: Add bay leaves, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
6. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover partly and let it simmer for about 1.5 to 2 hours or until beans are tender. Stir occasionally.
7. Cook the Rice: In a separate pot, cook the long-grain white rice according to package instructions.
8. Adjust Seasoning: Taste the beans and adjust seasoning with salt and pepper as necessary. Remove bay leaves and ham hock before serving.
9. Serve: Spoon the beans over a mound of rice, ensuring to include some of the flavorful broth.
10. Garnish: Top with chopped green onions or parsley for an added touch of freshness.

Follow these steps for a rewarding culinary adventure, and soon you will craft a dish that embodies the essence of Louisiana cooking.