Add olive oil to a large saucepan or pot over a low heat. Then add two of the chopped onions and cook, stirring occasionally, for 30-40 minutes or until the onions have browned (be sure not to burn). Make sure that the heat is very low so that the onions turn a lovely brown color without burning.
Stir in the remaining chopped onion, bell pepper, celery, garlic and bay leaves. Add ½ cup of the vegetable broth, cook for 20-30 minutes.
Stir in the hot sauce, parsley, shallots, paprika, cayenne, salt and pepper. Cook for 5 minutes while stirring and adding a little more vegetable broth.
Stir in the rice. Add 4 more cups of vegetable broth and turn up the heat to bring the mix to the boil. Cover and reduce the heat back to low, leaving it to simmer for 40 minutes or until all the rice has cooked and the liquid has disappeared. Stir occasionally.
Once cooked, remove from heat and keep covered for 10 minutes.
Warm a skillet over a medium heat and a little olive oil and the vegan sausage. Sauté until the sausage has browned and turned a little crisp.
Add the sausage and kidney beans to the main pot and stir to mix it in evenly.
Serve up with parsley and your choice of hot sauce!