Makes 4 cups
4 ounces smoked chicken or turkey andouille sausage*
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
••• teaspoon thyme
1 bay leaf
1••• cups (standard liquid measure) chicken stock
3 tablespoons chopped Italian parsley
Tabasco® or other hot sauce
Divide the sausage in half. Finely chop half the sausage; cut the remaining sausage into •••-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 18 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.