In a large stock pot or Dutch oven, add sliced sausage and 1/2 cup water.
Cook over medium high heat stirring often until sausage has browned and water has evaporated (might need to add additional water to sausage during browning. Add 1/8 cup at a time if needed).
Once sausage has browned, remove sausage from pot and place on a plate.
Add butter to pan, melt and then add diced onions, celery and bell pepper.
Saute until onions are translucent and vegetables are tender then add sausage back to pot.
Pour beef broth, 1 cup water, beans, Rotel, rice into pot, stir then add seasoning, pepper, cayenne pepper and red pepper flakes. Stir.
Cover and cook on low/medium heat for 25 minutes stirring occasionally.
Remove from heat and leave covered. Let sit covered for 10 minutes then enjoy!