Norton's Cafe Jambalaya


  • 1 medium onion, chopped
  • 2 green bell peppers, chopped
  • 3 ribs celery, chopped
  • 1/3 cup plus 2 Tbsp granulated sugar
  • 4 oz Norton's Cajun Seasoning (about 1 cup)*
  • 2 cups (4 sticks) margarine
  • 1 lbs raw chicken, cut into bite-size pieces (about 2 cups)
  • 3 cups hot water
  • 3 cups tomato sauce or canned diced tomatoes
  • 10 oz andouille sausage, cut into bite-size pieces (2 cups)
  • 10 oz ham, cut into bite-size pieces (2 cups)
  • 1 1/2 Tbsp beef base
  • 2 1/2 cups uncooked white rice


In a large pot, combine onion, peppers, celery, sugar, seasoning and margarine. Cook over low heat until margarine is melted.

Add chicken; cook for about 3 minutes. Add hot water, tomato sauce, sausage, ham, beef base and rice. Stir well, cover with tight-fitting lid and simmer for about 30 minutes or until rice is cooked, stirring4 or 5 times to prevent sticking. Add water near end of cooking if extra liquid is needed.

*Substitute Paul Prudhomme's Magic Seasoning Blend for Vegetables if you cannot locate Norton's Cajun Seasoning.

Makes 8 to 10

Print This Page
include $_SERVER['DOCUMENT_ROOT'] . '/php_includes/recipe-categories.html'; ?>