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Ingredients

• 1/4 cup  extra-virgin olive oil
• 12 ounces  andouille sausage or kielbasa, 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, minced
• 1 teaspoon  Old Bay seasoning
• 1 1/4 cups  jasmine rice (9 ounces)
• 1 1/2 cups  chicken stock or low-sodium broth
• 1 1/2 cups  water
• 1   thyme sprig
•   Salt and freshly ground pepper
• 1/2 pound  lump crabmeat
• 3   scallions, finely chopped
•   Hot sauce, for serving

Description

To Make This Jambalaya Stand Out, Use Incredible Lump Crabmeat, Great Andouille Sausage And A Good Hit Of Old Bay Seasoning.

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