Episode 3.5 - Opening Cans and Hearts

We couldn't post episode 3 so here's episode 3.5. Enjoy. Chicken Sausage Jambalaya Serves 6 Ingredients: 3 cups chicken stock or broth (organic preferred) 1 (28-ounce) can diced tomatoes with juice 1 (4-ounce) can diced green chile 1 (15-ounce) can white beans, drained & rinsed 4 chicken sausages, sliced (I used the spicy Italian ones from Trader Joe’s and removed the pork casing) 1 cup brown rice (I used the frozen, already cooked version from Trader Joe’s) 1 bell pepper, chopped (I used yellow but have used orange in the past too) 1 cup celery, chopped (approximately 4 large celery stalks) 1 small red onion, chopped 1-2 teaspoons Old Bay Seasoning (for a lower sodium version, use Cajun seasoning just omit the salt) Directions: Toss all ingredients in the Crock Pot (or Dutch oven or stock pot) and cook on HIGH for a MINIMUM of two hours. Soups always taste better the longer they simmer but since the chicken sausages I used were pre-cooked, I was really just waiting for the veggies to soften and the flavors to mingle.