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Ingredients

• 1/4 c. Vegetable oil
• 1 1/2 lb Andouille or possibly other spicy smoked sausage, cut into 1/4-inch slices
• 2 x Boned and skinned duck breasts, (about 10 oz each), or possibly 1 1/2 lb. boneless chicken thighs, cut into 1 1/2-inch pcs (see Note)
• 1 lb Boned and skinned chicken breast, cut into 1 1/2-inch pcs
• 1 tsp Cayenne
• 3 lrg Celery stalks, thinly sliced
• 2 lrg Onions, peeled and coarsely minced
• 3 lrg Green peppers, cored, seeded, and cut into 3/4-inch dice
• 6 x Cloves garlic, peeled and chopped
• 1 Tbsp. Dry thyme
• 3 c. Long-grain rice
• 2 c. Chicken broth
• 2 c. Bottled clam juice
• 1 lb Shelled crawfish tails or possibly medium shrimp, (see Note)
• 3 c. Seeded, liquid removed, and minced canned plum tomatoes (from 2 28-oz cans)
• 1 bn Scallions, including green tops, thinly sliced
•     Tabasco or possibly other warm pepper sauce to taste

Description

Heat 2 Tbsp. Oil In A Large Heavy Skillet Set Over Medium Heat. Add In Sausage And Saute/fry' Till Nicely Browned, About 8 Min. With A Slotted Spoon, Transfer Meat To A Bowl,…

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