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I use a skillet. I brown onion and bell pepper in butter along with kielbasa. Cook the beans seperate until soft and then add spices and veggies. Then I make a roux and add to the whole thing. In the south we use iron skillets for everything.

Sorry, but that's more of a Southern Kidney bean meal than traditional Cajun Red Beans and Rice. Cajuns would never use keilbasa (I don't think I've ever even bought it.) Andouille is the only thing to use. It sounds like you're trying to combine jamabalaya (which uses bell peppers) with red beans.

Here's my mom's recipe. (I'm Cajun on both sides) Soak 1 bag of red beans overnight. Sort out the bad beans. Combine beans with 1 can chicken broth and add 1 can water, 1 chopped onion and hamhocks to season. Simmer in crock pot until the mixture starts to boil. Turn down the heat and allow to simmer all day. An hour or 2 before serving, brown some andouille in a skillet and add to red beans. Serve over white rice with tabasco sauce and salt and pepper.