Rinse and sort beans to remove debris and dirt. Then, soak peas using whatever method you prefer. See Notes below.

Heat a large pot or heavy-bottom Dutch oven over medium-high heat. Once hot, add the olive oil and add the andouille sausage and cook for about 5-7 minutes or until cooked and browned. Remove sausage and place in a bowl and set aside.

Next, in the same pot, add diced onion, green pepper, and celery and cook for 4-6 minutes until the vegetables are almost translucent. Then, add 1 tsp of salt, hot sauce, celery seed, smoked paprika, black pepper, cajun seasoning, and minced garlic and cook for an additional 1 minute.

Then, add the chicken broth, followed by the red beans, bay leaves, thyme and sugar. Stir until well combined. Be sure to get all the brown bits at the bottom of the pot. Then, and the smoked turkey leg and browned sausage.

Next, bring the beans to a boil and then reduce to a simmer and cover. Let the beans simmer for about 1.5- 2 hours or until beans are tender, stirring occasionally.

While the beans are cooking, cook your rice according to package instructions. Once done, set aside.

When the beans are tender, take out the smoked turkey leg, shred it, and add it back to the peas. Let the beans simmer for an additional 5 minutes. Then, give the beans a taste and adjust the seasoning as needed — I typically add a bit more salt.

Serve the beans with the rice and add green onion as garnish.