Name: Abita Springs Stuffed Quail
Yield: Serves eight
Cuisine: Creole
Ingredients: Pinch of dried thyme; ¼ lb. andouille or other smoked sausage; 2 green onions, chopped; Salt and freshly ground black pepper to taste; 1 cup shrimp, crab, or chicken stock; 2 cups chicken stock; 1 Tbsp. tomato paste; Pinch of dried sage; ¼ cup milk; ¼ cup extra-virgin olive oil; 1 Tbsp. salt; ½ red bell pepper, diced; 1 tsp. dried basil; ½ cup dry white wine; 4 green onions, finely chopped; 1 eggplant, at least 2½ inches in diameter, peeled and cut into ¼-inch-thick rounds; 4 tsp. butter, softened; 1 Tbsp. salt-free Creole seasoning; 1 cup flour; 1 cup jumbo lump crabmeat; 8 baby quails, rib and backbones removed; 2 cups bread crumbs; 2 eggs, beaten separately

Tom Fitzmorris

Abita Springs Stuffed Quail

Preparation info

Serves
eight

Difficulty
Medium

Appears in

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.

Ingredients

Stuffed Quails

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

Americas
United States
Starter
Spring
New Orleans
Louisiana

Method

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.
Add the crabmeat and stock and bring to a boil. Gently stir t

Preparation info

Serves

Difficulty

Appears in

Ingredients

Stuffed Quails

Method