1/4 : c Vegetable oil
1 : /2 lb Andouille or other spicy
-smoked : -smoked sausage; cut into
-1/4-inch : -1/4-inch
; : ; slices
2 : Boned and skinned duck
-breasts; : -breasts; (about 10 ounce
; : ; each), or 1 1/2
; : ; pound boneless
; : ; chicken thighs, cut
; : ; into 1 1/2-inch
; : ; pieces (see Note)
1 : lb Boned and skinned chicken
-breast; : -breast; cut into 1 1/2-inch
; : ; pieces
1 : ts Cayenne
3 : lg Celery stalks; thinly sliced
2 : lg Onions; peeled and coarsely
; : ; chopped
3 : lg Green peppers; cored,
-seeded, : -seeded, and
; : ; cut into 3/4-inch
; : ; dice
6 : Cloves garlic; peeled and
-minced : -minced
1 : tb Dried thyme
3 : c Long-grain rice
2 : c Chicken broth
2 : c Bottled clam juice
1 : lb Shelled crawfish tails or
-medium : -medium shrimp; (see Note)
3 : c Seeded; drained, and
; : ; chopped canned plum
; : ; tomatoes (from 2
; : ; 28-ounce cans)
1 : bn Scallions; including green
; : ; tops, thinly sliced
Tabasco : Tabasco or other hot pepper
-sauce : -sauce to
; : ; taste
1/4 : c Quick-cooking grits
1 : tb Butter
Salt; : Salt; to taste
0: Put apple juice, dried apple, raisins and cinnamon in a saucepan
1: Bring to a boil
2: Stir in couscous, cover, and remove from heat
3: Let stand 5 minutes
4: Fluff couscous with a fork and serve
5: NOTES : Other juices and/or dried fruit could be used instead of apples and raisins
6: Recipe by: Jenny Herl Posted to EAT-LF Digest by Jenny Herl <jlherl@uiuc
7: edu> on Apr 9, 1999, converted by MM_Buster v2
8: 0l
9: