Instructions:

Norton's Cafe Jambalaya

Source: Norton's Cafe, St. Louis, Missouri

Yield: 15 cups

1 medium onion, chopped
2 green bell peppers, chopped
3 ribs celery, chopped
1/3 cup plus 2 tablespoons granulated sugar
4 ounces Norton's Cajun Seasoning (about 1 cup) *
2 cups (4 sticks) margarine
1 pound raw chicken, cut into bite-size pieces (about 2 cups)
3 cups hot water
3 cups tomato sauce or canned diced tomatoes
10 ounces andouille sausage, cut into bite-size pieces (2 cups)
10 ounces ham, cut into bite-size pieces (2 cups)
1 1/2 tablespoons 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.

Per 1 1/2 cup serving: 755 calories; 49g fat (58 percent calories from fat); 624g saturated fat; 54mg cholesterol; 24g protein; 55g carbohydrate; 14g sugar; 2.5g fiber; 3,621mg sodium; 55mg calcium; 624mg potassium

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