stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.32.168 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
TIP: You can omit the beef from this recipe and skip the searing step completely. If sausage is not frozen, increase STEAM & CRISP temperature to 400°F and cook for 3 minutes.
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
Utensils
Deluxe Reversible Rack (bottom layer only)
Step 1
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to HI-5. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
Step 2
After 5 minutes, add the beef, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Sauté stirring constantly until browned, about 3 to 5 minutes. With a silicone spatula, break the beef into smaller pieces.
Step 3
Add the vegetables and rice and sauté for 2 minutes. Press START/STOP to stop the cooking, then stir in the chicken broth.
Step 4
Place the bottom layer of Deluxe Reversible Rack in the higher position, then place it in the pot. Place sausage links on rack.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set time for 5 minutes. Press START/STOP to begin cooking (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the rack. Fluff the rice and serve with sausages, green onions or parsley, and hot sauce, if desired.
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to HI-5. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
Step 2 of 6
After 5 minutes, add the beef, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Sauté stirring constantly until browned, about 3 to 5 minutes. With a silicone spatula, break the beef into smaller pieces.
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
Step 3 of 6
Add the vegetables and rice and sauté for 2 minutes. Press START/STOP to stop the cooking, then stir in the chicken broth.
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
Step 4 of 6
Place the bottom layer of Deluxe Reversible Rack in the higher position, then place it in the pot. Place sausage links on rack.
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
Step 5 of 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 350°F, and set time for 5 minutes. Press START/STOP to begin cooking (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
Step 6 of 6
When cooking is complete, carefully remove the rack. Fluff the rice and serve with sausages, green onions or parsley, and hot sauce, if desired.
LEVEL 1 (BOTTOM OF POT)
226.8g
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
120g
yellow onion, diced
1
jalapeno, diced
60g
red bell pepper, diced
60g
celery, diced
3
cloves garlic, minced
207g
long grain white rice
600ml
chicken broth
LEVEL 2 (TOP OF RACK)
0.45kg
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)
2 tablespoons
chopped green onion or parsley
Louisiana-style hot sauce
LEVEL 1 (BOTTOM OF POT)
8 ounces
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
ground black pepper
1 teaspoon
paprika
1/4 teaspoon
garlic powder
1/4 teaspoon onion powder
1/4 teaspoon
cayenne pepper
1/8 teaspoon
white pepper
1 cup
yellow onion, diced
1
jalapeno, diced
1/2 cup
red bell pepper, diced
1/2 cup
celery, diced
3
cloves garlic, minced
1 1/4 cups
long grain white rice
2 1/2 cups
chicken broth
LEVEL 2 (TOP OF RACK)
1 pound
frozen smoked sausage links (such as andouille, chaurice, or kielbasa)