Red Bean and Sausage

2 lb. hot hickory-smoked sausage, sliced

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

3 celery ribs, finely chopped

1 c. chopped onion

4 garlic cloves, minced

3 (15 oz.) cans red beans, drained

1 (15 oz.) can tomato sauce

1 2/3 c. water

3 T. sweet pepper sauce

1 T. Worcestershire sauce

2 t. hot sauce

1 ½ c. uncooked long grain rice

Cook sausage in a Dutch oven over medium-high heat about 4 minutes, stirring until sausage is brown.  Remove sausage, and drain on paper towels, reserving 1 T. dripping in Dutch oven.  Sauté bell peppers and next 3 ingredients in hot drippings 5 minutes or until tender.  Stir in red beans and next 5 ingredients.  Bring to a boil; reduce heat, and simmer 15 minutes.  Stir in sausage.  Simmer, covered, 1 ½ hours.  Prepare rice according to package directions.  Serve over hot cooked rice.