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Classic Creole Quail

Classic Creole Quail
Photo by Cassidy Hurt

Stuffed turkey wings are a part of the culinary fabric in Louisiana, and not just in November. To make the flavorful, spicy stuffing, a gumbo is prepared using Andouille sausage, cayenne pepper and a dark roux, then mixed with rice before being stuffed into turkey wings. Chef Steven Manall of Palmetto Cafe in Charleston, South Carolina adopted the idea but uses quail instead of turkey wings for a more sophisticated version of the Creole classic. He makes a spicy Andouille sausage and rice stuffing for the quail and then surrounds the quail with a rich gumbo. The dish is so tasty that it has become his go-to dish for entertaining.

“The holidays are stressful enough. Don’t over think entertaining. If it tastes good, go with it.”

According to Chef Manall, “The holidays are stressful enough. Don’t over think entertaining. If it tastes good, go with it. At home, I like to make dishes that are easier and more approachable. The Gumbo Stuffed Quail has big, bold flavors and is refined enough to impress your friends.” He offered a few tips for preparing the dish for a party. He recommends using partially deboned quail to drastically reduce the prep time, as well as making the stuffing the day ahead, which gives it time to meld overnight, enhancing the flavors.

Stuffed Quail with Gumbo
from Chef Steven Manall of Palmetto Cafe, Charleston, South Carolina

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