In a skillet over medium heat, sauté green pepper, onions, celery, and parsley in the reserved bacon drippings until tender.
Stir in the crisply cooked and crumbled bacon, sliced Polish or Kielbasa sausage, kidney beans, tomato paste, chopped pimentos, catsup, Worcestershire sauce, and chili powder.
Reduce heat, cover, and simmer until thickened, about 25 to 30 minutes.
Serve the Creole Red Beans and Rice over cooked rice.