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Prep 10min
Total8hr15min
Servings8
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Ingredients
2
smoked pork hocks (about 1 1/4 pounds)
1
small onion, chopped ( 1/4 cup)
1
can (15 ounces) red beans, rinsed and drained
1
dried bay leaf
1
can (15 ounces) tomato sauce
1
tablespoon red pepper sauce
1
medium bell pepper, coarsely chopped ( 3/4 cup)
3
cups water
3
cups uncooked instant rice
2
teaspoons Cajun seasoning
1
pound fully cooked smoked sausage, cut lengthwise in half, then cut crosswise into 1-inch pieces
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Steps
1
Place pork hocks in 3- to 4-quart slow cooker.
Top with onion, beans, bay leaf, tomato sauce, pepper sauce and bell
pepper in order listed.
2
Cover and cook on low heat setting 8 to 9 hours.
3
About 30 minutes before serving, heat water to boiling in 2-quart
saucepan over high heat. Remove from heat and stir in rice. Cover and
let stand about 5 minutes or until water is absorbed. Fluff rice with fork
before serving.
4
Meanwhile, remove pork from cooker; place on cutting board. Pull meat
from bones, using 2 forks; discard bones and skin. Return pork to
cooker. Stir in Cajun seasoning and sausage. Increase heat setting to
high. Cover and cook 15 minutes or until sausage is heated through.
5
For each serving, place 1/2 cup rice in soup bowl and top with 3/4 cup
red bean mixture.
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If you can't find smoked pork hocks, you may substitute 1 cup cubed fully cooked ham.
Use Louisiana-style hot sauce for a more authentic flavor.
Long cooking can leach out the flavor from smoked sausage, so we added it at the end to keep the flavor in the sausage where it belongs.
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Nutrition Facts
Serving Size:1 Serving
Calories
475
Calories from Fat
190
Total Fat
21g
Saturated Fat
7g
Cholesterol
55mg
Sodium
1420mg
Total Carbohydrate
54g
Dietary Fiber
5g
Protein
22g
% Daily Value*:
Iron
24%
24%
Exchanges:
2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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