Recipe courtesy of Emeril Lagasse
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, finely chopped
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 5 eggs
  • 1 cup heavy cream
  • 3 cups milk
  • 8 ounces grated white cheddar cheese
  • 1/2 cup green onions, chopped
  • 8 cups 1-inch cubed white bread
  • 12 to 16 farm-raised quails, wings clipped and split down the breast bone
  • 1 recipe of Sweet Barbecue Sauce (recipe follows)
  • 1 recipe of Warm Haricots Verts Relish (recipe follows)
  • 1 tablespoon finely chopped fresh parsley

Directions

Preheat the grill. In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool. In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions. Preheat the oven to 375 degrees F. Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving. Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often. To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley

IDEAS YOU'LL LOVE

Grilled Quail and Andouille Sausage Ragu

Recipe courtesy of Emeril Lagasse

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Lobster, Shrimp and Andouille Sausage over Pasta

Roasted Quail Stuffed with a Mushroom and Andouille Duxelle

Recipe courtesy of Emeril Lagasse

Smothered Andouille Sausage and Shrimp Over Creamy Stone Ground Grits

Recipe courtesy of Emeril Lagasse

Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille

Recipe courtesy of Emeril Lagasse

Quail

Roasted Quail Stuffed with Veal over Creamy Goat Cheese Grits with a Maderia Reduction

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here