• 1 tablespoon oil
• 1 1/2 pounds chicken breast, cut into bite-size cubes
• 1 pound andouille sausage, thinly sliced
• 12 ounces frozen cooked shrimp, peeled and deveined
• 2 tablespoons butter
• 2 tablespoons flour
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 green onions, chopped
• 3 celery ribs, sliced
• 1 green bell pepper, chopped
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 14.5 ounces diced tomatoes
• 2 1/2 cups chicken broth
• 1 1/4 cups long-grain white rice

In a large skillet over medium-high heat, heat the oil and cook the chicken until browned and the internal temperature reaches 165 F, then remove from the skillet and set aside. Add the andouille sausage to the same skillet and cook until browned, then remove and set aside with the chicken. Thaw the shrimp under cold running water and set aside. Reduce the heat to medium, add the butter and flour to the skillet, and stir continuously while scraping up the browned bits from the bottom of the pan to form a roux. Add the onion, green onions, garlic, celery, and bell pepper and sauté for about 3 minutes, until softened. Stir in the basil, Cajun seasoning, salt, black pepper, cayenne pepper, and diced tomatoes, then add the chicken broth and rice and bring the mixture to a boil. Return the chicken, sausage, and shrimp to the skillet, reduce the heat to low, cover, and simmer for 20 minutes. Remove from the heat and let rest, covered, for 10 minutes, then fluff with a fork and let stand for an additional 5 minutes before serving.