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.
Nutrition information per serving: 485 Calories; 227.7 Calories from fat; 25.3g Total Fat (9.3 g Saturated Fat; 0.4 g Trans Fat; 3 g Polyunsaturated Fat; 3.9 g Monounsaturated Fat;) 86 mg Cholesterol; 1462 mg Sodium; 35.2 g Total Carbohydrate; 1.8 g Dietary Fiber; 25.8 g Protein; 4.4 mg Iron; 276 mg Potassium; 2.8 mg NE Niacin; 0.3 mg Vitamin B6; 1.2 mcg Vitamin B12; 5.6 mg Zinc; 19.5 mcg Selenium; 64.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, Vitamin B6, and Choline.