Crab and Andouille Jambalaya

• Recipe by Grace Parisi

To make this jambalaya stand out, use incredible lump crabmeat, great andouille sausage and a good hit of Old Bay seasoning.

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 12 ounces andouille sausage or kielbasa, quartered lengthwise and cut into 3/4-inch pieces
3. 1 large onion, coarsely chopped
4. 1 red bell pepper, finely chopped
5. 1 celery rib, finely chopped
6. 2 large garlic cloves, minced
7. 1 teaspoon Old Bay seasoning
8. 1 1/4 cups jasmine rice (9 ounces)
9. 1 1/2 cups chicken stock or low-sodium broth
10. 1 1/2 cups water
11. 1 thyme sprig
12. Salt and freshly ground pepper
13. 1/2 pound lump crabmeat
14. 3 scallions, finely chopped
15. Hot sauce, for serving

Directions

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.