1-First Step: Brown the chicken. Set a large skillet with a fitted lid over medium-high heat. Add the oil and let it heat until it shimmers. Add the chicken pieces in a single layer and cook until browned on the outside, stirring as needed so the pieces cook evenly. Once the chicken is nicely browned, transfer it to a plate. Browning is important because it builds flavor right in the pan. You do not need to cook the chicken all the way through at this stage since it will finish later with the rice.

2-Second Step: Brown the sausage. Add the sliced andouille sausage to the same skillet. Cook it until browned on both sides, stirring occasionally. This step adds rich, smoky flavor to the bottom of the pan and gives the dish that classic cajun jambalaya taste. When the sausage has some color, remove it and set it aside with the chicken. Keep all those browned bits in the skillet because they hold a lot of flavor.

3-Third Step: Build the base. Reduce the heat to medium. Add the butter and flour, then stir well while scraping the bottom of the skillet. This helps loosen the browned bits from the pan and gives the sauce a little body. Next, add the onion, garlic, celery, and green bell pepper. Cook for about 3 minutes, stirring often, until the vegetables start to soften. They should smell fragrant and begin to look glossy.

4-Fourth Step: Add the seasonings, tomatoes, broth, and rice. Stir in the basil, Cajun seasoning, diced tomatoes, salt, black pepper, and optional cayenne pepper. Then pour in the chicken broth and add the rice. Stir everything together so the rice is evenly spread through the pan. Bring the mixture to a gentle boil. Keep the heat steady, but do not let it boil too hard. A gentle boil helps the rice start cooking without sticking too quickly to the bottom.

5-Fifth Step: Return the meat and simmer. Add the reserved chicken and sausage back into the skillet. Stir once to combine, then reduce the heat to low. Cover the skillet tightly with the lid and cook for 20 minutes. During this time, the rice absorbs the liquid and the flavors blend together. Try not to lift the lid during cooking. If you do, steam escapes and the rice may not cook evenly. This is one of the most important parts of making a good simple one pot jambalaya.

6-Final Step: Rest, fluff, and serve. When the 20 minutes are up, remove the skillet from the heat but keep the lid on. Let it rest for 10 minutes. This resting time helps the rice finish steaming and keeps the texture from turning mushy. After the first rest, fluff the rice gently with a fork. Put the lid back on and let it sit for 5 more minutes before serving. Finish with the chopped green onions on top for a fresh, bright touch. Serve hot and enjoy every spoonful.