Stuffed Quail Gumbo

By Craig Claiborne

Updated Oct. 10, 2023

Total Time: 1 hour 35 minutes
Prep Time: 45 minutes
Cook Time: 50 minutes
Rating: (0)
Notes: Read community notes

John Folse, a chef and educator in Louisiana, taught Craig Claiborne how to make this gumbo in the late 1980s. Instead of being served separately, as tradition dictates, the gumbo garnishes — rice, oysters and sausages — are used to stuff small, whole, boned roast quail; the slices of andouille floating in the gumbo are blanched to rid them of excess fat.

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Ingredients

Yield:4 servings

4boned quail, about ¾ pound total
Salt to taste, if desired
Freshly ground pepper to taste
½teaspoon, approximately, file powder (ground dried sassafras leaves)
16tablespoons (1 cup) cooked white rice
8thin slices smoked sausage, preferably andouille, although kielbasa may be used
4tablespoons melted butter
4oysters, shucked
¼cup melted butter
1cup finely chopped onion
½cup finely chopped green pepper
½cup finely chopped celery
1tablespoon finely minced garlic
1cup corn, peanut or vegetable oil
1½cups flour
8cups rich chicken broth
¼cup oyster liquor
2bay leaves
2sprigs fresh thyme

Ingredient Substitution Guide

Preparation

Step 1
Put quail on a flat surface and sprinkle cavity of each with salt and pepper and a pinch of file powder.
Step 2
Put rice in a bowl and add salt, pepper and a pinch of file powder.
Step 3
Open up cavity of each quail and spoon 2 level tablespoons of rice in. Place one slice sausage and one oyster on the layer of rice. Spoon 2 more tablespoons rice into each cavity, pressing down with fingers. Press all around openings of cavities to seal.
Step 4
Arrange quail breast up and close together in one layer in a baking dish. Sprinkle breasts with salt, pepper and a pinch of file powder. Spoon 1 tablespoon of the melted butter on top of each quail.
Step 5
Combine onion, green pepper, celery and garlic in a mixing bowl and set aside.
Step 6
Bring enough water to boil in a saucepan to cover four remaining slices of sausage. Add sausage slices and simmer gently about 10 minutes. Drain and set aside.
Step 7
Heat the oil in a wide, heavy skillet and add the flour, stirring rapidly all around bottom with a wire whisk. Cook, stirring constantly, until flour turns light caramel in color. Reduce heat and continue stirring. Pay strict attention to the color, which will now deepen rapidly. The flour, when ready, should be dark brown; it should not blacken. Total cooking time is about 6 minutes.
Step 8
Immediately add onion mixture and continue stirring vigorously 3 to 4 minutes. Add broth while stirring rapidly. Bring to boil and cook, stirring, about 3 minutes. Add the oyster liquor, bay leaves and thyme sprigs and let simmer about 35 minutes. Be sure to scrape bottom of pan to prevent sticking and lumping.
Step 9
Meanwhile, preheat oven to 450 degrees.
Step 10
Place quail in oven and bake 30 minutes or until breasts are nicely browned.
Step 11
Carefully transfer quail to the simmering liquid and continue cooking 5 minutes. Remove bay leaves. Serve one quail and one slice of sausage with equal amounts of the gumbo liquid in four soup bowls.