Put red beans and 6 quarts of water in a large pot over med-high heat.
Heat olive oil over medium heat. Saute onions, bell pepper, celery, and garlic for 3-5 minutes, or until soft. Add to pot of beans and water. Bring to a slow boil.
Add garlic powder, onion powder, Tony Chacheres, salt, bay leaves, and dried thyme.
Chop/slice the tasso and sausage. Add to pot of beans. Continue to boil for a few minutes until all ingredients are mixed well.
Reduce heat to low and simmer for 3-4 hours. Stir occasionally and taste periodically. Adjust spices and water as needed.
The liquid in the pot will thicken on its own by the time it's ready. No need for flour thickener or smashing beans to thicken.
Pour over cooked rice and enjoy!