Peel Onion (1), dice into quarter inch pieces, and place in a small bowl. Dice Celery (2 stalk) into quarter inch pieces, and add to bowl.
Remove core, seeds, and stem from Pasilla Chile Pepper (1) and cut into large dice, and add to bowl. Mince Garlic (2 clove) and add to bowl.
Thinly slice Scallion (1) and set aside.
In another small bowl, mix one cup of warm water with Chicken Base (1 package) to make broth, and set aside. Slice Andouille Sausage (2) into half inch rounds, and set aside.
In a small saucepan, add Jasmine Rice (4 ounce) with one cup of cold water. Bring to boil, cover and reduce heat to simmer. Simmer for 15 minutes.
Remove from heat and keep covered for ten minutes.
Fluff rice with a fork, and hold until plating.
Pat dry Chicken Breast (1) with a paper towel and season it with Salt (1/4 teaspoon) and a pinch of pepper on both sides.
Pat dry Shrimp (8) with paper towel. Season with a pinch of salt and pepper on both sides.
Heat a tablespoon of olive oil in a large deep saute pan over medium high heat. Add chicken and cook until golden brown on one side for five minutes.
Turn over, cover, and cook for another five minutes until cooked through. Transfer chicken to medium bowl, and set aside.
Add sausage and shrimp to pan. Sear sausage on one side for two minutes, flip shrimp after one minute and cook another minute on the opposite side. Remove sausage and shrimp, and add to the chicken in the bowl.
Add one tablespoon of olive oil to the same saute pan and heat over medium high heat. Add the onion, celery, pasilla pepper, and garlic to the pan. Stirring often, cook for five minutes until they caramelize.
Meanwhile, use your hands to pull the cooked chicken into one and a half inch torn pieces, and return to bowl.
Add broth, Seafood Seasoning (1 teaspoon), Canned Crushed Tomatoes (14.5 ounce), and Worcestershire Sauce (1 tablespoon). Increase the heat and bring to a boil. Reduce to simmer and cook for five minutes.
Add chicken, sausage, Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) to the pot, and stir. Do not add shrimp. Cook for another five minutes.
Add shrimp and stir. Cook for one minute and remove from heat.
Evenly distribute jambalaya into two bowls. Rinse out a half inch measuring cup leaving very little moisture. Fill the cup with rice and gently press to pack rice to form a mold. Scoop out mold of rice into center of jambalaya. Sprinkle sliced green onions over the top.