Abita Springs Stuffed Quail

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Seafood and birds rarely taste especially good together. We get around that here by having smoky andouille sausage make the introductions. As quails never seem substantial enough for a dinner entrée, I say serve this as an appetizer, especially if the main course is fish.


Stuffed Quails

  • ¼ lb. andouille or other smoked sausage
  • 4 green onions, finely chopped


  1. Preheat the oven to 400 degrees F. Cook the andouille, green onions, bell pepper, and basil in a large skillet over medium heat until the sausage is lightly browned. Pour off any excess fat.
  2. Add the crabmeat and stock and bring to a boil. Gently stir t