1-First Step: Prepare Your Ingredients Start by chopping all your veggies and meats to make cooking smoother. Cut the 1 1/2 pounds of chicken into bite-size pieces and slice the 1 pound of andouille sausage into 1/4 inch thick slices. For a milder version, swap the andouille with mild sausage. Having everything ready helps adapt for dietary needs, like using gluten-free flour if needed.

2-Second Step: Brown the Meats Heat 1 tablespoon of vegetable or canola oil in a large skillet over medium-high heat. Add the chicken and cook it, flipping once or twice, until it’s browned on all sides but not fully cooked through. This takes about 5 minutes. Then, remove the chicken to a bowl. Next, add the sausage to the skillet and cook until browned on both sides, about 3-4 minutes, and add it to the bowl with the chicken. If you’re adding shrimp for a variation, you can include it here or later to adjust for preferences.

3-Third Step: Make the Roux Reduce the heat to medium and add 2 tablespoons of butter and 2 tablespoons of flour to the skillet. Stir well to scrape up any browned bits from the pan, creating a simple roux. This step thickens the dish and adds flavor, but for gluten-free options, use gluten-free flour. Keep stirring for about 1-2 minutes until it forms a paste.

4-Fourth Step: Sauté the Vegetables Add the chopped onion, garlic, celery, and green bell pepper to the skillet. Sauté them for 3 minutes until they soften and release their aromas. This builds the base flavor. If you’re watching sodium, you can reduce the salt here. Once done, stir in 1 1/2 teaspoons of basil, 1 1/2 teaspoons of Cajun seasoning, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne if you want spice.

5-Fifth Step: Combine and Simmer Stir in the 14.5 ounce can of diced tomatoes, then add 2 1/2 cups of chicken broth and 1 1/4 cups of rice. Bring the mixture to a gentle boil. For low-FODMAP adaptations, swap onions for alternatives like leeks. Once boiling, add back the reserved chicken and sausage. Reduce heat, cover with a lid, and cook for 20 minutes. This allows the rice to absorb flavors while being versatile for different proteins.

6-Sixth Step: Rest and Serve Remove the skillet from heat and keep the lid on for 10 minutes to let everything rest. Gently fluff the rice with a fork, then let it sit for another 5 minutes. This step ensures the textures are just right. For reheating or meal prep, consider how this fits your schedule. Serve hot, and it’s ready for the whole family, with adjustments for spice levels as needed.