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Party-Style New Orleans Rice and Beans
Party-Style New Orleans Rice and Beans
Party-Style New Orleans Rice and Beans
Party-Style New Orleans Rice and Beans
CRUX 20-Cup Fuzzy Logic Rice Cooker

Product used

Party-Style New Orleans Rice and Beans

Prep Time: 15 mins
Cook Time: 1 hour
Total Time: 1 hour 15 mins
Serves: 8

Ingredients

  • 1 1/2 cups long-grain white rice
  • 3 cups reduced-sodium chicken broth
  • 1 can (19 oz) kidney beans, drained and rinsed
  • 1/2 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tsp Worcestershire sauce
  • 2 tsp finely chopped fresh thyme
  • 1 bay leaf
  • 2 tsp paprika
  • 1 tsp Louisiana-style hot sauce
  • 1 tsp each kosher salt, black pepper, white pepper, dried oregano and brown sugar
  • 1/2 tsp each garlic powder and onion powder
  • 1/4 tsp each hot pepper flakes and cayenne pepper
  • 1 andouille sausage, chopped
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 smoked ham hock

Garnish:

  • 2 green onions, thinly sliced
  • 1/4 cup finely chopped fresh parsley
  • Louisiana-style hot sauce


methodology

1. Add rice, broth, kidney beans, tomatoes, tomato paste, olive oil, Worcestershire sauce, thyme, bay leaf, paprika, hot sauce, salt, black pepper, white pepper, oregano, brown sugar, garlic powder, onion powder, hot pepper flakes and cayenne to CRUX 20-Cup Fuzzy Logic Rice Cooker; stir to combine.

2. Stir in sausage, onion, celery, bell pepper and garlic until evenly distributed. Add ham hock.

3. Using the LONG GRAIN WHITE RICE function, program the KEEP WARM time for 1 hour.

4. Remove bay leaf. Remove ham hock and shred meat with 2 forks; stir into rice mixture.

5. Garnish: Sprinkle with green onions and parsley. Serve with hot sauce.


Tip:

  • Substitute a smoked turkey leg for the ham hock if desired.

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