Crab and Andouille Jambalaya

• extra virgin olive oil↗1⁄4 cup
• andouille sausages↗12 ounces
• large onion↗1
• red bell pepper↗1
• celery rib↗1
• large garlic cloves↗2
• Old Bay Seasoning1 teaspoon
• jasmine rice↗1 1⁄4 cups

  rinsed

• chicken stock or low-sodium broth↗1 1⁄2 cups
• water↗1 1⁄2 cups
• sprig thyme↗1
• kosher salt & freshly ground black pepper

  to taste

• lump crabmeat↗8 ounces
• scallions↗3
• hot sauce↗

  for serving

Step-by-step instructions

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.