Death by Gumbo

Adapted by StarChefs.com
June 2014
Yield: 12 servings

INGREDIENTS:

For the Quail
12 boneless Bobwhite quail
salt
Cracked black pepper
Granulated garlic
1 cups cooked white rice
1 teaspoon fil powder
2 tablespoons finely chopped parsley
Twelve -inch-thick slices andouille sausage
12 shelled oysters, poached in own liquid
For the Gumbo
1 cup vegetable oil
1 cups flour
2 cups coarsely chopped onions
2 cups coarsely chopped celery
1 cup coarsely chopped green bell peppers
cup minced garlic
1 cup thinly sliced mushrooms
cup thinly sliced tasso
3 quarts chicken stock
1 teaspoon finely chopped thyme
salt
Cracked black pepper
Granulated garlic
To Assemble and Serve
1 cup thinly sliced green onions
1 cup finely chopped parsley

METHOD:

For the Quail

Season quail inside and out with salt, black pepper, and granulated garlic. Season cooked white rice with salt, pepper, garlic, fil powder, and parsley. Fill cavity of each quail with 1 tablespoon rice mixture, 1 slice sausage, 1 oyster, and 1 additional tablespoon of rice mixture to finish. Cover with plastic wrap and set aside.

For the Gumbo

In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until roux is golden brown. Add onions, celery, bell peppers, and minced garlic. Saut 3 to 5 minutes or until vegetables soften. Stir in mushrooms and tasso; cook 3 minutes. Add chicken stock one ladle at a time, stirring constantly. Stir in thyme, bring to a rolling boil, reduce to simmer, and cook 30 minutes. Season Gumbo with salt, pepper, and granulated garlic. Place stuffed Quail in gumbo and simmer 30 minutes. When quail are tender and legs separate from body easily, transfer to platter and keep warm. Strain Gumbo through a chinois into a stock to pot; discard solids. Keep warm.

To Assemble and Serve

Return Quail to Gumbo. Add green onions and parsley and bring to low boil. Place each quail in center of a soup bowl and pour Gumbo around quail until about three-quarters submerged.

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