Add the onion to the saucepan and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and Creole seasoning and cook, stirring, 1 minute.
While the onion and garlic are cooking, mash 1 cup of the kidney beans with a potato masher or fork, then add them to the saucepan. Add the celery, pepper, remaining whole beans, chicken broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally.
Stir in the reserved sausage and the cooked rice. Cook until heated through. Discard the bay leaf before serving.
Start to finish: 5 minutes
Makes about 1/3 cup
1 tablespoon plus 1 teaspoon hot paprika
1 tablespoon garlic powder
11/2 teaspoons onion powder
11/2 teaspoons cayenne
11/2 teaspoons dried oregano
11/2 teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon kosher salt
In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.