Crab and Andouille Jambalaya 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
• 8 ounces lump crabmeat
• 3 scallions, finely chopped
• hot sauce, for serving