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Jumpin’ Jambalaya

1 1/2 Tbsp. safflower oil
1 medium onion, minced
1 green bell pepper, chopped
1/2 cup chopped celery
1 tsp. minced fresh garlic
2 tsp. filé powder
3/4 tsp. salt
1/4 tsp. cayenne
1 tsp. Tabasco sauce
1/4 tsp. dried thyme
3 cups canned tomatoes, drained
8 oz. soy sausage links, cut into 1-inch pieces
8 oz. seitan, cut into 1-inch pieces
1 cup cooked kidney beans
Cooked rice

• Heat 1/2 Tbsp. of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, and garlic, cover, and cook over medium heat, stirring occasionally, until softened, about 5 to 8 minutes. Remove the cover, add 1 cup water, the filé powder, salt, cayenne, Tabasco, and thyme. Chop the tomatoes and add them to the mixture. Bring to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, for 15 minutes or until the sauce thickens.Heat the remaining 1 Tbsp. oil in a skillet over medium heat. Add the soy sausage and seitan, cook for 5 minutes or until lightly browned, then add to the tomato mixture. Adjust the seasonings to taste and simmer an additional 5 minutes. Serve over rice.

Makes 4 to 6 servings.

Top Tip: If you do not have seitan, you can double the amount of kidney beans used.

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