Beef Jambalaya

• 50 min
• 6 SERVINGS
• 490 Cal
• 26 g Protein

Ingredients:

• 1 beef Chuck Roast (about 1 pound), 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

Cooking:

1. Heat 1 tablespoon oil in large stock pot or Dutch oven over medium high heat. Season beef Chuck Roast pieces and beef sausage with Cajun seasoning. Brown beef pieces; set aside. Brown beef sausage; set aside.
2. 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.
3. 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.