1. Drain and rinse your beans in cold water. Put about 1/2 cup of beans in a small bowl and mash them using a fork or the back of a spoon, then set aside. This will help thicken the texture.
2. In a large pot heat the oil over medium high heat and add in the sausage. Brown the sausage on both sides for about 7 minutes, stirring occasionally. Add in the onions, peppers, celery, garlic, and sauté until tender and fragrant.
3. Stir in the tomato paste, oregano, cajun seasoning, creole seasoning, cinnamon, paprika, thyme, and cayenne pepper.
4. Pour in the chicken broth, beans, mashed beans, and bay leaves. Stir everything together very well. Bring the pot to a boil, reduce the heat to low, then cover the pot. Let simmer for 35-40 minutes until the gravy has thickened and achieved a creamy texture. If you want a creamier texture then continue on to make the slurry.

The Slurry:

1. Mix the cornstarch and cold water together in a bowl then pour it into the red bean mixture and stir well. You will start to see the texture become thicker and creamier.
2. Once done, remove the bay leaves and serve over rice.