Recipe courtesy of Emeril Lagasse

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

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  • Total: 14 hr
  • Prep: 12 hr 30 min
  • Cook: 1 hr 30 min
  • Yield: 6 servings
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Ingredients

For the Quail:

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

Directions

  1. 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):

Yield: 2/3 cup
  1. Combine all ingredients thoroughly. 

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