Brown andouille in a large crock pot, remove when browned on all sides, reserve.

Add onions and sweat with a bit of salt until translucent in butter.

Add celery, bell pepper, and garlic. Cook until fragrant.

Add cayenne, cumin, dry thyme, and pepper. Stir to combine.

Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally.

When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer.

Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine.

When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste.