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

Serve