Crockpot Creole Sausage

Original Recipe
http://allrecipes.com/Recipe/Slow-Cooker-Creole-Black-Beans-and-Sausage/Detail.aspx?prop24=etaf

Changes

• I only use one pound of sausage, or one package if that's what I have.
• Instead of 3 cans of beans, I use one bag of black beans from the freezer.  Anything more than that is too bean-y for me.
• I don't always have a can of tomato sauce on hand, but a can of diced tomatoes will work just fine.
• Substitute plain black pepper for the white pepper.  Who keeps that on hand?
• I typically only use one bay leaf because I don't want to fish two of them out before eating.  I'm lazy that way, and I'm okay with it.

Notes

• This one could easily be a frozen crockpot meal if you don't add the water until you are ready to cook.
• Serve over rice.

 Ingredients

• 1 pound smoked sausage, cut into 1 inch slices
• 1 package frozen black beans
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped green pepper
• 1 cup water
• 1 (8 ounce) can tomato sauce OR 1 (14.5 ounce) can diced tomatoes
• 4 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon chicken bouillon granules
• 1 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves

Directions

1. Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.
2. Stir the black beans, onion, celery, green pepper, water, tomato sauce, garlic, thyme, bullion granules, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.