Jumpin' Jambalaya

2 T canola oil
1 - onion, chopped
1 - green bell pepper, chopped
2 - celery ribs, chopped
3 - cloves garlic, minced
2 - hot chiles, seeded and minced
1 - can (28 oz.) diced tomatoes, undrained
1 t dried thyme
1/2 t filé powder
1 t salt
1/4 t cayenne
2 t tabasco
8 oz. seitan, cut into one inch pieces
1 - can kidney beans, drained and rinsed
0 - freshly cooked rice

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, garlic, and chiles. Cover, and cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Remove the cover, add the juice from the tomatoes, the thyme, filé powder, salt, cayenne, and tabasco. Stir in the tomatoes and bring to a boil. Reduce the heat to low and continue to cook, stirring occasionally, for 15 minutes.

Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add the seitan and cook five minutes or until lightly browned, then add to the tomato mixture along with the kidney beans. Adjust the seasoning to taste and simmer an additional ten minutes to blend the flavors. Serve over rice.

From Vegan Fire and Spice