Make the 4 servings of rice according to the instructions on the package and set aside when done.
In a large skillet, heat the 1 tablespoon of oil on medium-high heat. When the oil is hot, add the sausage and spread it out evenly in the pan. Flip them often and cook for approximately 7 minutes, or until they’re nicely browned and crispy on the edges. Remove from the pan and set aside. Leave the oil in the pan.
Add the onion, green bell pepper and celery.to the pan that you cooked the sausage in and stir often. Cook for approximately 5 to 7 minutes, or until the vegetables begin to soften and the onions begin to brown. Add the sausage back to the pan.
Add the garlic, 2 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼ teaspoon cayenne (see note), and salt and pepper to taste. Stir to combine and cook for 2 minutes.
Stir in the 3 tablespoon of the tomato paste until the sausage and vegetables are coated.
Stir in the red beans, 3 cups of no-chicken (or vegetable) stock, 1 teaspoon of hot sauce (see note), and bay leaf and stir to combine. Bring to a boil, then reduce the heat to a simmer and cook for approximately 20 minutes, or until it thickens. Stir frequently to prevent scorching on the bottom.
Taste and add more seasoning if necessary.
Serve it in a shallow bowl with the rice, and garnish with the parsley.