Dice the onion, green pepper, and celery into about ½" dice. Measure out the seasonings. Cut the sausage into 1" chunks or slice on the bias. Rinse and sort your beans, removing any discolored beans or any stones/debris.
Sauté
Turn the Ninja Foodi or Instant Pot on high sear/sauté and add about 2 Tablespoons of oil and let that heat up. Add in the holy trinity of onion, green pepper, and celery along with the salt, pepper, garlic powder, onion powder, ground sage, dried thyme leaves, oregano, cayenne, and 1 Tablespoon of the smoked paprika.
Stir to combine and sauté on high for 5-10 minutes or until the vegetables start to brown and soften. If your vegetables are getting too brown, too quickly, turn the heat down.
Add in the sliced Andouille sausage, pork chop, and ham hock. Lightly brown the sausage.
Deglaze & Pressure Cook
Add about 1 cup of water to the inner pot and scrape the bottom to remove any bits of stuck on food (fond). Add in the beans and bay leaves, stir.
Add in the remaining water and stir. Put the pressure lid on and make sure the valve is to the sealed position. Pressure cook on high for 30 minutes. When the time is up, allow the pot to natural release the pressure for 5 minutes, then manually release the remaining pressure (35 minutes with a 10 minute natural release if you aren't cooking the rice in the same pot).
Open the lid and if you are adding the rice next, DO NOT STIR. If you aren't cooking the rice in the same pot, stir and skip to finishing touches.
Rice
Combine 1 ½ cups rice and 1 ¾ cups water in an 8" or 9" pan with at least 2" sides. Cover with foil or a silicone cover. Make a sling with foil if desired to help with lifting the pan after cooking.
Set the pan directly on top of the red bean mixture. Put the pressure lid on and pressure cook for 2 minutes with a 10 minute natural release Manually release the remaining pressure.
Remove the pan of rice from the pot. Remove the cover and fluff the rice with a fork. Cover until you are ready to serve it.
Finishing Touches
Taste for seasonings and adjust as needed. This is where I add ½-1 Tablespoon of smoked paprika for extra smokiness.
Break up the pork so it's slightly shredded.
Squeeze the juice of 1 lemon into the red beans and sausage mixture, stir to combine.
Garnish with freshly chopped oregano if desired. Serve & Enjoy!