Crab And Andouille Jambalaya - cooking recipe

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 1 1/2 cups 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

Preparation

In a medium to large enameled cast-iron pot (or any thick, good quality cookware), heat the olive oil.
Add the andouille and cook over med-high to high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
Add the onion, bell pepper, celery and garlic to the same pot.
Cover and cook over med-high heat, stirring occasionally, until the veggies are soft, about 3 minutes.
Add the Old Bay, rice, andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes.
Add the chicken stock, water and thyme, season lightly with salt and pepper and bring to a boil - then turn heat to very low.
Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes.
Fluff the rice with a fork and stir in the crab and scallions.
Cover and let stand for 2-3 minutes, just until the crab is hot.
Discard the thyme sprig.
Serve the jambalaya in bowls, passing the hot sauce at the table.