Andouille sausage Ham hocks Onion, celery & green bell pepper Garlic Chicken stock Red beans Cajun or Creole seasoning Herbs Cornstarch Apple cider vinegar Rice
3
Pour in chicken stock. Add browned Andouille sausage, ham hocks, red beans, Cajun seasoning, thyme sprigs and bay leaves. Seal and cook on manual. Use the natural release after cooking.
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