Dice onion and red bell pepper and place in small bowl; set aside.
Slice the sausages into coins and place in a large pan with a little olive oil. Cook over medium heat until coins start to brown.
Meanwhile, in large pot place rice, 3 cups of the chicken broth and 1 cup of water. Bring to a boil.
Once boiling, reduce heat to medium low and cover. Simmer until rice is fully cooked.
Add chopped onion and bell pepper to sausage. Add minced garlic. Saute over medium heat until veggies slightly cook down; about 5 to 7 minutes.
Add remaining 1 cup of chicken broth, red beans, worcestershire sauce, hot sauce, creole seasoning and pepper to sausage mixture. Bring to a boil.
Reduce heat to medium low and simmer uncovered until sauce thickens and reduces down slightly; about 10 minutes.
Serve over rice. Enjoy!
Side note for this dish: seasonings and sauces can be adjusted to taste. Simply add more creole seasoning if you wish. Same goes with the hot sauce if you like more of a kick. I find myself spoon testing this dish frequently to fine tune it!
