Louisiana Red Beans and Rice

This was another new recipe I tried this week and with success! I did make some minor adjustments to the original recipe, though. The original called for FOUR cans of kidney beans, which just proved to be too much; they also called for just one package of turkey sausage but next time, I'll be adding two. It's a lot like jambalaya. A great fast and delicious meal! I just cut it all up and throw it in the CrockPot. That's it! (Taken from the Taste of Home magazine, August/September 2010, page 59.)

Louisiana Red Beans and Rice

2-16 oz. cans kidney beans, rinsed and drained

1-14.5 oz. can diced tomatoes, undrained
2-14 oz. pkgs. smoked turkey sausage, sliced
1 c. chicken broth
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
½ tsp. crushed red pepper flakes
2 green onions, chopped
Hot cooked brown rice (about 4 cups)

In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-10 hours or until heated through. Stir before serving. Discard bay leaf. Sprinkle each serving with onions. Serve with rice.