Stuffed Quail Gumbo

For the gumbo:

  • 3 onions, chopped
  • 3 stalks celery, chopped.
  • 4 green bell peppers, diced
  • handful, chopped garlic
  • 2 or 3 cups dark roux
  • 1 cup tomato paste
  • handful of bay leaves
  • pinch of dried thyme and pinch of oregano
  • salt to taste
  • pepper to taste
  • 1 gallon rich duck stock or rich chicken stock
  • ½ cup Worcestershire sauce
  • ½ cup Louisiana hot sauce

Sauté all the vegetables in a little oil until they are tender and then add the roux. Cook for a couple of minutes. Add tomato paste, dried herbs, stock and cook for 45 minutes. Add remaining ingredients and season to taste. Strain the gumbo through a china cap (strainer).

For the quail:

  • 4 quail semi-deboned
  • ½ large onion
  • 1 link Andouille sausage, chopped
  • 1 red bell pepper
  • 1 pinch, chopped garlic
  • 2 cups cooked rice
  • 1 cup quail gumbo
  • 1 cup plain bread crumbs

For the quail, remove the wing joints and cut along the bottom (the side where there is no meat) and season with salt and pepper. In a saute pan, cook the Andouille sausage and vegetables down until the vegetables are soft; then add the cooked rice and mix together. Next, add the quail gumbo and the bread crumbs; mix well. Put on a plate and let cool in the refrigerator. To stuff the quail, make four large egg-sized balls out of the rice mixture. Then place one ball in the center of each quail (the ball should sit on the breast), and wrap the quail around the ball, so the seam is on the bottom. Cross the legs and wedge against the side of a baking pan (so it will hold its shape in the oven). Bake for 12 minutes in a 425 degree oven. Serve the quail in a bowl with the gumbo ladled over the top. Garnish with chopped egg and green onions.


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