Quail Jambalaya Recipe | CDKitchen.com

ingredients

8 quail, butterflied
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 cloves garlic, peeled, whole, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 cloves garlic, peeled, minced
4 tablespoons vegetable oil
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 bay leaves
1 1/2 cup long-grain white rice, uncooked
1 pound Cajun andouille sausage, sliced 1/4" thick
3 cups hot chicken stock or water
1/4 cup finely chopped scallions
1/4 cup finely chopped parsley

directions

Season quail with salt and cayenne. Smash whole garlic cloves with the flat side of a knife. Rub smashed garlic on quail and discard garlic.

Brown quail in vegetable oil in a large, heavy pot over medium heat. Cook in batches to ensure even browning, adding more oil as needed. Remove quail from pot as they brown and set aside.

In the same pot, combine onion, green pepper, minced garlic, and bay leaves. Cook over medium heat, stirring occasionally, until onions are golden brown, about 20 minutes.

Add rice and andouille and cook, stirring frequently, until lightly browned, 15 to 20 minutes.

Add quail and chicken stock and bring to a simmer. Reduce heat to low, cover, and cook until chicken stock is absorbed, about 30 minutes.

Fluff rice with a fork and adjust seasoning. Just before serving, stir in scallions and parsley.

nutrition data

Nutritional data has not been calculated yet.