Crab and Andouille Jambalaya

Ingredients

• 1/4 cup extra-virgin olive oil
• 12 ounces andouille sausages, quartered lengthwise and cut into 3/4 inch pieces
• 1 large onion, coarsely chopped
• 1 red bell pepper, finely chopped
• 1 celery rib, finely chopped
• 2 large garlic cloves, very finely chopped
• 1 teaspoon Old Bay Seasoning
• 1 1/4 cups jasmine rice, rinsed
• 1 1/2 cups chicken stock or low-sodium broth
• 1 1/2 cups water
• 1 sprig thyme
• kosher salt & freshly ground black pepper, to taste
• 8 ounces lump crabmeat
• 3 scallions, finely chopped
• hot sauce, for serving

Directions

1. 1

   In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.

2. 2

   Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.

3. 3

   Add the onion, bell pepper, celery and garlic to the same pot.

4. 4

   Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.

5. 5

   Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.

6. 6

   Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.

7. 7

   Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.

8. 8

   Fluff the rice with a fork and stir in the crab and scallions.

9. 9

   Cover and let stand for 2-3 minutes, just until the crab is hot.

10. 10

    Discard the thyme sprig.

11. 11

    Serve the jambalaya in bowls, passing the hot sauce at the table.