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  • Writer's pictureTommy Centola

Quail Etouffee

Updated: Jan 4, 2020

Quite often on cooking shows you see the use of quail eggs. These small eggs, when fried, are a great addition to a dish. I prefer eating the quail itself. It is a great substitute for a Cornish hen.

2 tablespoons Creole Seasoning

8 Quail, cleaned

Salt and Pepper to taste

1/3 cup Olive Oil

1/3 cup All-purpose Flour

2 cups Onions, chopped

1 cup Bell Pepper, chopped

1/2 cup Celery, chopped

1/2 cup Dry White Wine

1/2 teaspoon Worcestershire Sauce

1 tablespoon Garlic, chopped

2 cups Chicken Stock

Hot Rice for serving

Season the quail with salt and pepper. In a large heavy skillet, heat the oil over medium heat and brown the quail. Remove the quail and set aside. Add the flour and stir the mixture until a dark brown roux is formed. Add the onions, bell pepper and celery and cook until tender. Add the wine, Worcestershire sauce, garlic and Creole Seasoning and continue to cook for another minute. Add the chicken stock and continue to cook, stirring occasionally. Add the quail to the pan, reduce the heat to a simmer and cook for about 45 minutes, stirring occasionally. Serve over hot rice.


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