Soak the Beans: Place the dried red kidney beans in a large bowl and cover with water. Let soak overnight, then drain and rinse.

Sauté the Vegetables: In a large pot over medium heat, heat the olive oil. Add the diced onion, green bell pepper, celery, and minced garlic. Sauté until vegetables are softened, about 5-7 minutes.

Add Seasonings: Stir in the tomato paste, Cajun seasoning, smoked paprika, and liquid smoke. Cook for 2-3 minutes until fragrant.

Combine Beans and Liquids: Add the soaked beans, water, dried Thai chili, and bay leaves to the pot. Increase heat to medium-high heat and bring to a boil.

Simmer the Beans: Reduce heat to low heat, cover, and let simmer for 1 hour, stirring occasionally.

Cook the Rice: While the beans are simmering, cook the white rice according to package instructions.

Thicken the Beans: After 1 hour, remove the lid and continue to simmer for an additional 30 minutes. Stir in the apple cider vinegar, salt, and black pepper. Mash some of the beans against the side of the pot to thicken the mixture.

Add the Shrimp: Stir in the shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.

Serve: Remove and discard the bay leaves and dried Thai chili. Serve the shrimp and beans over the cooked white rice. Garnish with chopped fresh parsley, green onions, and a dash of hot sauce if desired.

Enjoy: Serve hot and enjoy this hearty, flavorful dish!