Norton`s Jambalaya

Norton`s Jambalaya

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

Serves/Makes: 15