Stuffed Quail Gumbo | Saveur

Ingredients

• ¾ cups canola oil
• ¾ cups flour
• 4 cloves garlic, minced
• 1 green bell pepper, minced
• 1 large white onion, minced
• 1 stalk celery, minced
• ⅓ cups tomato paste
• 8 cups chicken stock
• ½ lb. <a href="https://www.saveur.com/content/gumbo-tools-and-ingredients/">andouille</a>, sliced crosswise 2" thick
• 2 oz. okra, trimmed and sliced ½" thick
• ¼ cups Worcestershire sauce
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 1 tbsp. rendered bacon fat or canola oil
• 1½ cups cooked long-grain white rice, cooled
• 1 clove garlic, minced
• 1 scallion, thinly sliced
• ½ red bell pepper, minced
• ½ small white onion, minced
• ½ cups bread crumbs
• 8 quail, back and breast bones disarded
• 1 tbsp. paprika
• Minced hard-boiled egg and chives, for garnish