For the Jambalaya:

• 2 tablespoons vegetable oil divided
• 12 ounces Andouille sausage sliced into 1 inch rounds
• 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
• 4 teaspoons Cajun seasoning divided
• 1 small yellow onion diced
• 1 medium stalk of celery diced
• 1 small green bell pepper seeded and diced
• 3 cloves garlic minced
• 1 teaspoon dried basil
• Salt and pepper
• 14.5-ounce can fire-roasted diced tomatoes
• 1 teaspoon granulated sugar to balance the acidity
• 1 1/2 cups long-grain rice rinsed well and drained (regular, do not use instant rice!)
• 1 1/2 cups chicken stock low sodium preferred
• 1/4 teaspoon cayenne or red pepper flakes optional if you like a spicy cayenne (Cajun seasoning already contains cayenne)
• 1 pound raw shrimp peeled and deveined but tail left on