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Grilled Quail and Andouille Sausage Ragu
Recipe courtesy Emeril Lagasse, 1998
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- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 8 semi-boneless quail, split down the back and back bone removed
- 2 tablespoons olive oil
- Essence, recipe follows
- 1/2 pound ground andouille
- 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
- 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
- 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
Directions
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.
Yield: 4 servings
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.