Norton’s Cafe Jambalaya
“I have eaten jambalaya in New Orleans and in Charleston, S.C.
Norton’s easily has the best I have ever eaten. I like spicy foods, and this one has just the right kick to it.” - St. Louis Post-Dispatch.
Norton’s 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; see testers’ note)
2 cups (4 sticks) margarine
1 pound raw chicken, cut in bite-size pieces (about 2 cups)
3 cups hot water
3 cups tomato sauce or canned diced tomatoes
10 ounces andouille sausage, cut in bite-size pieces (2 cups)
10 ounces ham, cut in bite-size pieces (2 cups)
1 1/2 tablespoons beef base (sold near the bouillon in many supermarkets)
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, stirring
4 or 5 times to prevent sticking. Add water near end of cooking if
extra liquid is needed.
Testers’ note: Norton’s reports that its house brand of Cajun Seasoning is available at the restaurant and is sometimes available at Dierbergs Markets. We were unable to find the seasoning, so we substituted 1 tablespoon of Paul Prudhomme’s Magic Seasoning Blend for Vegetables. Despite the difference in the amounts, the substitution worked well.
Source: St. Louis Post-Dispatch, Norton’s Cafe St. Louis, MO, 2003