Stuffed Quail with Gumbo - The Local Palate

Ingredients

• 4 whole quail, cleaned and partially deboned
• 2 pounds raw andouille pork sausage
• 1 cup cooked long grain white rice
• ½ cup finely diced white onion
• ½ cup sliced white scallion
• 2 tablespoons chopped parsley
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh thyme
• Gumbo (recipe follows
• 1 cup sliced green scallions
• Gumbo Filé for garnish
• Hot Sauce
• 4 strips bacon, sliced
• 2 cups diced white onion
• 2 cups diced green pepper
• 2 cups diced celery ribs
• ½ cup chopped parsley
• 12 cups chicken broth, low sodium
• 1½ cups dark roux (recipe follows)
• 1 tablespoon cayenne pepper
• Kosher salt and freshly ground black pepper
• Dash of hot sauce
• 3 cups vegetable oil
• 5 cups all-purpose flour