Low Country Crab & Rice

This is old classic low country, South Carolina  dish for the working class.  Blue crab can be caught.  Smoked sausage hangs in the shed.   Everything else comes from the garden or the swamp.   It’s simple, quick, and flavorful.  There was an  items not in the recipe that I used: chicken stock instead of water in the rice! Since I don’t know your package directions, I can’t tell you how much to use.  The other change was I left out celery which is part of the southern trinity.  I  hope you like it.
3 cups long grain or wild rice, cooked  (just on a lark, I used farrow and wild rice)
1 green pepper, diced
1 yellow onion, diced
3 cloves garlic, diced
1 pound smoked sausage cut in 1/4” slices
8 oz lump crab meat
3 teaspoons Old Bay seasoning
2 tablespoons  Worstershire sauce
1/4 cup canola oil
1 teaspoon lemon juice
Cook rice per package instructions
(Now here is where I do something weird:  I put the rice on a sheet tray and place it in the refrigerator for a half hour)
In a large skillet on medium heat add oil
Add smoked sausage and brown, remove from pan
Add diced onions and peppers and sauté for 5 minutes
Add garlic, cook and stir for 1 minutes
Add sausage, cook and for 4 minutes
Add cooked rice, stir
Add Old Bay, stir
Add crab and stir gently
Add Whostershire sauce
Cook for 3 minutes
Add lemon juice

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