If using vegan sausage, slice it and lightly dry fry it in a non-stick pan. Set aside.

Heat a large stainless steel pan or stock pot to medium high heat. Add the onions, bell pepper, and celery and sauté until the onion is caramelized. Once the vegetables begin to release their juices, turn the heat down to medium. Add a small amount of water to the pan periodically when the surface browns to deglaze the pan.

Add the garlic and continue to sauté for a couple more minutes, until the garlic is fragrant, but be careful not to burn it.

Add the tomatoes, herbs, and spices, and cook for about 2 minutes. Then add the vegetable broth, hot sauce, Worcestershire sauce, and rice. Stir to combine.

Bring the rice to a boil, then reduce the heat to low, cover and cook for 50 to 60 minutes. The cooking time may vary, depending on the type of rice you use. After about 40 minutes, check to make sure there is sufficient liquid. If it is getting too dry, add a bit more water.

Once the rice is cooked, stir in the kidney beans and the sausage slices. Cook for a few more minutes to allow the beans and sausage to heat up.

Serve with additional hot sauce, sliced green onions, or chopped parsley, if desired.