Drain the soaked beans and rinse them well. Set aside while preparing the sausage and vegetables.

Heat olive oil in a large Dutch oven over medium heat. Add the sliced andouille sausage and cook for 5–7 minutes, turning occasionally, until browned. Transfer about half the sausage to a plate and leave the remaining sausage and flavorful drippings in the pot.

Add onion, green bell pepper, and celery to the pot. Cook for 6–8 minutes until softened. Stir in garlic and cook for 30 seconds.

Add the drained beans, ham hock if using, chicken broth, bay leaves, thyme, Cajun seasoning, smoked paprika, cayenne, black pepper, salt, Worcestershire sauce, and hot sauce. Stir well and bring to a gentle boil.

Reduce heat to low, partially cover, and simmer for 2–2 1/4 hours, stirring every 20–30 minutes, until the beans are very tender. Add a splash of broth or water if the mixture becomes too thick before the beans are soft.

Remove the ham hock and bay leaves. If using the ham hock, pull off any tender meat, discard the skin and bone, and return the meat to the pot.

Mash about 1–1 1/2 cups of beans against the side of the pot with a wooden spoon, then stir them back into the mixture. Add the reserved sausage and simmer uncovered for 10–15 minutes until thick and creamy. Taste and adjust salt, Cajun seasoning, or hot sauce.

While the beans finish, cook the long-grain rice with 4 cups water according to package directions until fluffy.

Spoon hot rice into bowls and ladle the creamy red beans and sausage over or alongside it. Garnish with green onions and parsley, and serve with hot sauce if desired.