Ingredients Jump to Instructions ↓

  1. 8 Semi-boneless quail - split down back, And backbone removed

  2. 2 tablespoons 30ml Olive oil Bayou Blast - seeNote

  3. 1/2 lb 227g / 8oz Ground andouille sausage

  4. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  5. 1 cup 146g / 5.1oz Chopped green bell peppers

  6. 1 tablespoon 15ml Chopped garlic

  7. 2 cups 125g / 4.4oz Fresh tomatoes - peeled, seeded, And chopped

  8. 1 cup 237ml Dry red wine

  9. 2 cups 474ml Veal reduction

  10. 1/4 cup 15g / 1/2oz Chopped green onions

  11. 1 Wild Pecan Rice Dressing - seeNote

  12. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

  13. 4 Crusty French bread

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Wild Pecan Rice Dressing" recipes which are included in this collection. Preheat the grill. Season the quail with 1 tablespoon of the olive oil and the Bayou Blast Essence. Grill the quail for 3 to 4 minutes on each side. Remove from the grill and set aside. In a large skillet, over medium-high heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the sausage and render for 3 minutes. Add the onions and peppers. Season with salt and pepper. Continue to cook for 3 minutes. Stir in the garlic and continue to cook for 1 minute. Stir in the tomatoes. Season with salt and pepper. Continue to cook for 2 minutes. Add the wine and bring the mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the mixture back to a boil. Reduce the heat to medium-low, add the quail, cover and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild Pecan Rice Dressing in the center of each plate. Place 2 quails over each pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve with crusty bread. This recipe yields 4 servings.


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