1-First Step: Prepare your skillet and ingredients (mise en place) Start by chopping your vegetables and slicing the andouille sausage into ¼-inch thick pieces. Cut the chicken into bite-size pieces so the cooking time stays consistent. Set out your Cajun seasoning, salt, black pepper, and optional cayenne pepper. This keeps you moving smoothly once the heat is on.

2-Second Step: Brown the chicken without overcooking Heat 1 tablespoon vegetable or canola oil in a large skillet over medium-high heat. Add the chicken and cook on all sides until browned, but do not fully cook through. Then transfer the chicken to a bowl.

3-Third Step: Brown the sausage In the same skillet, brown the 1 pound andouille sausage slices on both sides. Add the sausage to the bowl with the chicken. Browning the sausage helps release smoky flavor and keeps the texture more satisfying in the final dish.

4-Fourth Step: Build the base with butter and flour Reduce the heat to medium. Add 2 tablespoons butter and 2 tablespoons flour, stirring to scrape up the browned bits from the pan. This step acts like a quick thickening base and gives your easy one pan jambalaya its signature savory depth.

5-Fifth Step: Sauté the holy trinity of vegetables Add 1 chopped onion, minced garlic, chopped celery, and chopped green bell pepper. Sauté for 3 minutes, stirring so the garlic doesn’t burn. You want the vegetables to soften and smell fragrant.

6-Sixth Step: Season and add tomatoes Stir in basil, Cajun seasoning, salt, fresh ground black pepper, and cayenne pepper (optional). Add the 14.5-ounce can diced tomatoes and stir well. The mixture should look slightly thick and flavorful.

7-Seventh Step: Add broth and rice, then simmer Pour in 2.5 cups chicken broth and add the 1¼ cups rice. Bring everything to a gentle boil. Return the chicken and sausage to the pan, then reduce heat.

8-Eighth Step: Cover and cook until the rice is tender Cover the skillet with a fitted lid and cook for 20 minutes. Keep the heat low to medium so the rice simmers instead of boiling hard. If your skillet runs hot, check around the 18 minute mark to prevent uneven texture.

9-Final Step: Rest, fluff, and serve Remove from heat and let it rest covered for 10 minutes. Then fluff the rice gently with a fork and rest an additional 5 minutes before serving. Finish with the chopped green onions for a fresh, bright bite.