1-First Step: Prepare your ingredients by cutting the andouille sausage into ¼ inch thick slices. Cut the boneless skinless chicken breasts into bite-size pieces. Chop the yellow onion, green onions, celery, and green bell pepper. Mince the garlic cloves. Rinse and drain your long grain white rice thoroughly to remove excess starch.

2-Second Step: In a large skillet with a fitted lid, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces and cook, flipping occasionally to brown on all sides. The chicken doesn’t need to cook through at this stage, as it will finish cooking later. Remove the partially cooked chicken to a bowl and set aside.

3-Third Step: Add the andouille sausage to the same pan and cook until browned on both sides. This should take about 4-5 minutes. Once browned, transfer the sausage to the bowl with the chicken and reserve for later.

4-Fourth Step: Reduce the heat to medium and add 2 tablespoons of butter to the pan. Once melted, whisk in 2 tablespoons of flour, scraping up the browned bits at the bottom of the pan. This creates a roux that will thicken your jambalaya and add depth to the flavor.

5-Fifth Step: Add the chopped yellow onion, minced garlic, celery, and green bell pepper to the pan. Sauté these vegetables for about 3 minutes until they begin to soften. This combination of onion, celery, and bell pepper is known as the “holy trinity” in Cajun cooking and forms the aromatic base of your jambalaya.

6-Sixth Step: Add the dried basil, Cajun seasoning, salt, black pepper, and optional cayenne pepper to the vegetables. Stir well to coat everything with the seasonings. Add the 14.5 ounce can of diced tomatoes and stir to combine.

7-Seventh Step: Pour in 2 1/2 cups of chicken broth and add the rinsed rice to the pan. Bring everything to a gentle boil, stirring occasionally to ensure nothing sticks to the bottom.

8-Eighth Step: Once the liquid is boiling, add the reserved chicken and sausage back to the pan. Give everything a good stir to distribute the ingredients evenly.

9-Ninth Step: Reduce the heat to low, cover the pan with its lid, and let the jambalaya cook for 20 minutes. Avoid lifting the lid during this time, as this allows steam to escape and may affect the cooking process.

10-Final Step: After 20 minutes, remove the pan from the heat and let it rest with the lid on for 10 minutes. This allows the rice to finish cooking and absorb any remaining liquid. After resting, gently fluff the jambalaya with a fork and let it rest for another 5 minutes before serving. This resting time is crucial for achieving the perfect texture in your jambalaya.