We couldn't post episode 3 so here's episode 3.5. Enjoy. Chicken Sausage Jambalaya Serves 6Ingredients:3 cups chicken stock or broth (organic preferred)1 (28-ounce) can diced tomatoes with juice1 (4-ounce) can diced green chile1 (15-ounce) can white beans, drained & rinsed4 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, chopped1-2 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.