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Source: America's Favorite Food Associations

Cajun Stew
A great stew to warm you up on those cold nights.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
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2 Tablespoons soybean oil
2 cups chopped onions, (about 2 large)
1 cup chopped green bell pepper, (about 1 large)
3 tablespoon soy flour
2 (14.5 ounce) cans chicken or beef broth
1 1/2 cup chopped tomato
1 (8 oz.) package soy sausage-style links
8 ounce firm frozen tofu, thawed
1 teaspoon crushed red pepper
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon chili powder
1 tablespoon minced garlic
8 cups cooked rice

With medium-high heat, heat oil in large soup pot or Dutch oven. While oil is heating, squeeze thawed tofu of all water. It will be dry and crumbly. Tear into shredded-like pieces or chunks. Set aside. Add onions to oil and cook untill slightly soft, about 2 to 3 minutes. Add soy flour and stir constantly as flour starts to brown, about 2 minutes. Add cans of broth. Raise heat to high and stir to loosen any brownbits from flour. Add green pepper. Cover pot and bring to a boil, about 3 minues. Slice the soy links into 1/2-inch thick circles and add to soup pot along with tofu pieces, tomatoes and all spices. Cover and boil untill the green pepper is tender, about 3 to 4 minutes. Serve stew immediately over cooked rice.

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