Melt the butter in a large Dutch oven over medium heat. Once it is melted, add the onions, pepper and celery and saute until tender, about 5 minutes.
Add the Cajun/Creole seasoning, garlic powder, thyme, pepper and bay leaves. Stir to coat. Add the beans, meat and broth.
Cover and cook over medium-low heat 45 to 50 minutes. Uncover, stir in the hot sauce and liquid smoke and cook until the sauce thickens, the beans are tender and the liquid has reduced by half, about 20 minutes more. Serve over rice.