Crab And Andouille Jamablaya

• 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

1. In a medium, enameled cast-iron casserole, heat the olive oil. Add the andouille and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a bowl.
2. Add the onion, bell pepper, celery and garlic to the casserole. Cover and cook over high heat, stirring occasionally, until softened, about 3 minutes. Add the Old Bay, rice and andouille and cook, stirring occasionally, until the rice is opaque, about 2 minutes. Add the stock, water and thyme, season lightly with salt and pepper and bring to a boil. Cover and cook over very low heat until the rice is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and stir in the crab and scallions. Cover and let stand for 2 to 3 minutes, just until the crab is hot; discard the thyme sprig. Serve in bowls, passing hot sauce at the table.

extravirgin olive oil, sausage, onion, red bell pepper, celery, garlic, bay seasoning, jasmine rice, chicken, water, thyme, salt, lump crabmeat, scallions, sauce

Taken from www.epicurious.com/recipes/member/views/crab-and-andouille-jamablaya-53100711 (may not work)