Recipe courtesy of Emeril Lagasse
Print
Total:
14 hr
Prep:
12 hr 30 min
Cook:
1 hr 30 min
Yield:
6 servings

Ingredients

  • 2 teaspoons chopped garlic
For the Quail:
  • 1 pound dried field peas (about 2 cups), picked over and rinsed
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1/2 cup olive oil
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup Steen's 100 percent Pure Cane Syrup or other cane syrup
  • 1/4 cup Creole or whole-grain mustard
  • 8 cups beef broth
  • 1/2 cup chopped yellow onion
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 12 quail (about 3 1/2 ounces each), breastbones removed and split down the back
  • 2 tablespoons Creole Seasoning (recipe follows)
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

1/2 pound andouille or fresh pork sausage, removed from the casings and crumbled

Preheat the grill. Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours. Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes. To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly. 

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