This version of the traditional long-cooking New Orleans dish can be made in less than 30 minutes in the Cuisinart® Rice Cooker/Steamer.
4 ounces smoked chicken or turkey andouille sausage* cooking spray
1 can (15-ounce) red beans, rinsed and drained 1 teaspoon good quality olive oil
3 tablespoons finely chopped onion
2 tablespoons finely chopped celery
3 tablespoons finely chopped green bell pepper
1 clove garlic, finely chopped
1 cup (Rice Cooker) long grain rice
½ teaspoon thyme
1 bay leaf
1½ cups (standard liquid measure) chicken stock
3 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
1. 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.
2. 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.
3. 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 18 minutes.
4. 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.