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: Preheat oven to 375 degrees F
1: Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside
2: In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy
3: Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended
4: In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter
5: Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping)
6: Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean)
7: Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool
8: Makes 4 servings of 2 MUFFINS EACH! Posted to MM-Recipes Digest by NJSmith <frwyprof@mediaone
9: net> on Sep 17, 1999