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+ servings

Quail Étouffée

Jack Hennessy
Although traditionally a shellfish recipe, this traditional Cajun dish can easily be served with upland bird meat.
5 from 4 votes
Prep Time 2 hours
Cook Time 45 minutes
Course Main Course
Cuisine Cajun
Servings 2 people
Calories 2220 kcal

Equipment

  • 1 Dutch oven or
  • 1 large pot
  • 1 cast iron skillet

Ingredients
  

  • 4 whole quail spatchcocked
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 celery ribs diced
  • 1/2 yellow onion diced
  • 4 cups chicken stock
  • 2 cups clam juice
  • 1 tsp paprika
  • 1 1/2 cups long grain rice
  • 2 cups cold water
  • Kosher salt and freshly cracked black pepper
  • Sunflower (or similar high-heat) oil

Roux

  • 1 cup flour
  • 1/2 cup sunflower (or similar) oil
  • 1 tbsp Cajun seasoning

Optional spices and ingredients

  • 1 tsp freshly minced thyme
  • 1 tbsp red pepper chili flakes
  • Scallions for garnish

Instructions
 

  • Begin to prepare the quail. Fully thaw and spatchcock (removing spine and flattening) with kitchen shears. Pat dry and lightly salt and pepper and place in fridge until 1 hour prior to cooking. Remove to bring closer to room temperature. Preheat your oven to 325 degrees.
  • While quail is coming to room temperature, dice vegetables and heat a large pot or Dutch oven on medium heat. Add a thin layer of sunflower oil along with diced vegetables. Lightly salt and pepper and sear until slightly soft.
  • When vegetables are cooked, add clam juice and chicken stock, as well as paprika (and optional spices, if you like) to the pot or Dutch oven with vegetables. Turn heat to medium low.
  • Make the roux by adding flour and sunflower oil to a saucepan over medium heat. Stir frequently so not to burn. The goal is a light-brown roux—a shade darker than dry sand. When this color is reached, turn off heat and add Cajun seasoning. Stir in seasoning.
  • Add hot roux to pot with liquids and vegetables. Stand back as it will react. Stir in roux to thicken liquids, then turn heat to low.
  • While vegetable mixture simmers, heat a large cast-iron skillet to 500 degrees and add a thin layer of sunflower oil. Cook quail breast-side down until seared, roughly 1-2 minutes. Flip and add to oven to cook for 10 minutes. Remove quail and allow to rest for 5 minutes before shredding.
  • While the quail are in the oven, cook your rice. Combine the rice and cold water to medium saucepan, cover, and bring to a boil over high heat. Turn heat to low once a boil starts. Rice is done once all the water is absorbed, roughly 10-15 minutes.
  • To serve, add ample helping of rice to bowl and smother with stew from pot. Add hand-shredded quail and garnish with sliced scallions

Nutrition

Calories: 2220kcalCarbohydrates: 215gProtein: 99gFat: 105gSaturated Fat: 19gPolyunsaturated Fat: 14gMonounsaturated Fat: 63gCholesterol: 273mgSodium: 1820mgPotassium: 2125mgFiber: 10gSugar: 22gVitamin A: 6330IUVitamin C: 164mgCalcium: 176mgIron: 21mg
Keyword Quail
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