Beef Jambalaya


1 pound beef Blade Chuck Roast, cut into 1-inch pieces
2 tablespoons vegetable oil, divided
12 ounces smoked beef sausage, cut into 1/4-inch rounds
1 tablespoon Cajun seasoning
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
1 tablespoon minced garlic
1 can (14 ounces) diced Italian tomatoes
1 cup reduced-sodium beef broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon gumbo file powder
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 teaspoon hot pepper sauce
3 cups cooked white rice

Chopped green onions, chopped parsley leaves


Heat 1 tablespoon oil in large stock pot or Dutch oven over medium high heat. Season beef Blade Chuck Roast pieces and beef sausage with Cajun seasoning. Brown beef pieces; set aside. Brown beef sausage; set aside.

Add remaining 1 tablespoon oil to same stock pot or Dutch oven. Add onion, bell pepper, celery and garlic; cook 7 to 10 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes, broth, Worcestershire, salt, file powder, red pepper, black pepper and bay leaf. Add beef and sausage; bring to a boil. Reduce to a simmer; cover and cook 20 to 25 minutes, stirring occasionally. Discard bay leaf.

Stir in rice; bring to a boil. Reduce heat; simmer for 3 to 5 minutes or until liquid is absorbed and rice is heated through. Stir in hot sauce. Garnish with green onions and parsley, as desired.