Grilled Creole Mustard Marinated Quail With Smothered Field Peas And Andouille | Emerils.com

Ingredients

• FOR THE QUAIL:
• 1/2 cup dry white wine
• 1/2 cup olive oil
• 1/2 cup Steenís 100% Pure Cane Syrup or other cane syrup
• 1/4 cup Creole or whole-grain mustard
• 1/2 cup chopped yellow onion
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 12 quail (about 3 1/2 ounces each), breastbones removed and split down the back
• 2 tablespoons Creole Seasoning
• FOR THE BEANS:
• 1 tablespoon olive oil
• 2 cups chopped yellow onions
• 1/2 pound andouille or fresh pork sausage, removed from the casings and crumbled
• 2 teaspoons chopped garlic
• 1 pound dried field peas (about 2 cups), picked over and rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 8 cups beef broth