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

Ingredients

  • 8 semi-boneless quail, split down the back and back bone removed
  • Essence, recipe follows
  • 1/2 pound ground andouille
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1 tablespoon chopped garlic
  • 2 cups fresh tomatoes, peeled, seeded and chopped
  • 1 cup dry red wine
  • 2 cups veal reduction
  • 1/4 cup chopped green onions
  • 1 recipe of Wild Pecan Dressing, recipe follows
  • 1 tablespoon finely chopped fresh parsley leaves
  • 4 pieces of crusty French bread
Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
Wild Pecan Rice Dressing:
  • 1 tablespoon butter
  • 1/4 cup chopped onions
  • 1/4 cup chopped celery
  • Salt
  • Cayenne
  • 1/2 cup pecan pieces
  • 1 unpeeled Granny Smith apple, cored and chopped, (about 1 1/2 cups)
  • 7 ounces wild rice
  • 3 cups water
  • 1/2 pound bacon, chopped crispy-fried and drained
  • 2 tablespoons finely chopped fresh parsley leaves

Directions

Preheat the grill. Season the quail with 1 tablespoon of the olive oil and 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 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Wild Pecan Rice Dressing:

In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail and Andouille Sausage Ragu.

IDEAS YOU'LL LOVE

Andouille Sausage

Recipe courtesy of Emeril Lagasse

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

Recipe courtesy of Emeril Lagasse

Grilled Texas Quail

Recipe courtesy of Jon Bonnell

Bbq Quail Over Andouille Pudding

Recipe courtesy of Emeril Lagasse

Roasted Quail Stuffed with a Mushroom and Andouille Duxelle

Recipe courtesy of Emeril Lagasse

Grilled Quail with Lingonberry Sauce

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Lobster, Shrimp and Andouille Sausage over Pasta

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

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c