Step 1

In a large pot over low heat, warm olive oil.

Step 2

Add two of the chopped onions to the pot. Cook for 35-40 minutes until dark brown but not burnt, stirring occasionally.

Step 3

Add remaining onion, celery, bell pepper, garlic, and bay leaves; stir. Add 1/4 cup vegetable broth; cook for 20-25 more minutes until vegetables are nicely browned.

Step 4

Add shallots, parsley, Creole seasoning, salt, pepper, and hot sauce; stir. Cook for 5-7 minutes, adding a little vegetable broth if needed to cook vegetables.

Step 5

Add rice; stir. Add 4 1/2 cups vegetable broth (or a mix of broth and water); increase heat to high and bring to a boil. Cover, reduce heat to low, and let simmer for about 40-45 minutes, or until rice is cooked completely and all liquid is gone. Stir occasionally if needed. When fully cooked, remove pot from heat but keep covered for 10 minutes.

Step 6

While the rice is cooking, prepare the sausage. Warm a skillet over medium heat; add vegan sausage. Sauté until sausage is nicely browned and crispy.

Step 7

Add sausage and kidney beans to the large pot. Stir to incorporate evenly.

Step 8

Serve with fresh parsley and hot sauce!