Barbecued Quail With Andouille Bread Pudding | Emerils.com
Experience a delicious entree with Barbecued Quail and Andouille Bread Pudding. Perfect for special occasions or dinner parties.Chef Emeril Lagasse's recipe makes 6 servings. Shop now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Ingredients
- 12 quail, split down the back and breastbones removed (about 3 1/2 ounces each)
- 1 tablespoon Creole Seasoning
- 1 teaspoon salt
- 1 tablespoon vegetable oil, or as needed
- 1 cup Barbecue Sauce
- Andouille Bread Pudding
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