This version of the traditional long-cooking New Orleans dish can be made in less than 30 minutes in the Cuisinart® Rice Cooker/Steamer.
8 ounces smoked chicken or turkey andouille sausage* cooking spray 2 cans (15 ounces each) red beans, rinsed and drained 2 teaspoons good quality olive oil 6 tablespoons finely chopped onion 4 tablespoons finely chopped celery 6 tablespoons finely chopped green bell pepper 2 cloves garlic, finely chopped 2 cups (Rice Cooker) long grain rice 1 teaspoon thyme 1 bay leaf 3 cups (standard liquid measure) chicken stock 6 tablespoons chopped Italian parsley Tabasco® or other hot sauce
Nutritional information per serving (½ cup): Calories 265 (14% from fat) • carb. 43g • pro.13g • fat 4g • sat. fat 1g • chol. 18mg • sod. 453mg • calc. 43mg • fiber 5g
Divide the sausage in half. Finely chop half the sausage; cut the remaining sausage into ½-inch pieces. Lightly coat the interior of the steaming tray with cooking spray. Place the red beans and sliced sausage into the steaming tray; reserve. Insert the cooking bowl into the Cuisinart® Rice Cooker/Steamer. Place the olive oil in the bowl, cover, and turn on for 1 minute. Add the onion, celery, bell pepper, and garlic; stir to coat with oil. Cover and cook 3 to 4 minutes. Stir in the rice and thyme. Stir until rice is opaque, 3 to 4 minutes. Tuck in the bay leaf and add the chicken stock. Place the filled steaming tray on the bowl; cover. Turn the Rice Cooker on and cook until it switches to Warm, about 20 to 25 minutes. Let stand at Warm for 5 minutes. Transfer beans and sausage to a medium bowl; add cooked rice mixture to the same bowl. Remove and discard bay leaf. Gently toss rice mixture with beans and sausage. Add parsley and toss to combine. Transfer to a warmed bowl to serve. Serve with hot sauce if desired. *Smoked chicken or turkey andouille sausage has much less fat than traditional pork andouille. It can be found in many well-stocked grocery stores. Smoked turkey kielbasa can be substituted.
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