Recipe courtesy of Emeril Lagasse
Print
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.

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