Crab and Andouille Jambalaya

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

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