I'd like that recipe!
I combined a cooking method from Cook's Country (Slow Cooker Red Beans and Rice) and the seasonings from a food.com recipe (Crescent City Red Beans and Rice) and I had no Creole seasoning so I made (The Best Creole/Cajun Seasoning Mix) also from food.com.
I'm pretty organized with my recipes so after I combine all this into one recipe I'll post it on my "Blackstone Oven Pizzas & Jibber-Jabber" thread so I won't mess up Jon's thread with all the recipe stuff.
Btw, the dish wasn't exactly authentic, I had some stuff to use up so the thin slices of sausage are Chorizo, the half moon slices are andouille. I liked that better than my wife did but she still ate a big bowl of it. I was very happy with how the dish turned out. Another btw, I'm less interested in "authenticity" than good flavor, just so you know.