Step 1

Slice sausage on a diagonal about 1/3 inch thick.

Step 2

Heat a Dutch oven or other 5- to 6-qt. pot over medium heat. Sear sausage, turning once, until browned, about 5 minutes. Transfer sausage to a plate and set aside.

Step 3

Add 1 Tbsp. butter, the onion, and bell pepper to the Dutch oven. Cook, stirring often, until vegetables are softened, about 4 minutes. Add Creole seasoning, oregano, 1 tsp. salt, and the pepper. Cook, stirring occasionally, until onion is translucent, about 2 minutes more.

Step 4

Add undrained beans, chicken broth, sausage, and bay leaf to the pot, stirring to combine. Cover, reduce heat, and simmer, stirring occasionally, until flavors are blended and beans are no longer soupy, about 25 minutes.

Step 5

Meanwhile, bring water to a boil in a medium saucepan. Add rice and remaining 1 Tbsp. butter and 1/4 tsp. salt. Cover pan, reduce heat, and simmer rice until tender and water is absorbed, about 20 minutes.

Step 6

Ladle beans and sausage into wide bowls and serve with scoops of rice.