1-Follow this straightforward guide to make the perfect jambalaya recipe, incorporating the detailed directions provided. Start by heating 1 tablespoon of vegetable or canola oil in a large skillet with a fitted lid over medium-high heat. Add the 1 1/2 pounds of chicken pieces and cook, flipping once or twice to brown all sides without cooking through, then remove to a bowl.

2-Next, add the 1 pound of sliced andouille sausage to the skillet and cook until browned on both sides, then add it to the bowl with the chicken. Reduce the heat to medium and add 2 tablespoons of butter and 2 tablespoons of flour to the skillet, stirring well to scrape up any browned bits. Now, incorporate the chopped onion, minced garlic, chopped celery, and chopped green bell pepper, and sauté for 3 minutes.

3-Stir in 1 1/2 teaspoons of basil, 1 1/2 teaspoons of Cajun seasoning, the 14.5 ounce can of diced tomatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the 2 1/2 cups of chicken broth and 1 1/4 cup of rice, bringing the mixture to a gentle boil. Return the reserved meat to the skillet, reduce heat, cover with the fitted lid, and cook for 20 minutes.

4-After cooking, remove from heat and let it rest with the lid on for 10 minutes. Finally, fluff the rice gently with a fork and let it rest for an additional 5 minutes before serving. This step-by-step process ensures a delicious, evenly cooked dish that’s full of flavor.