The recipe combines some of the best tastes of Louisiana combining, Quail, Andouille sausage, and Shrimp jambalaya.

Shrimp Jambalaya

1/4 pound Tasso
1/4 pound Andouille
1 pound Shrimp
Season with salt, pepper, garlic powder, onion powder, crushed red pepper
3 tablespoons Butter
1 cup Onion - chopped
1/2 cup Bell Pepper - chopped
1/2 cup Celery - chopped
2 cloves Garlic - chop or press with garlic press
1-2 Bay leaves
1/4 cup Tomato Sauce
1/2 cup Tomatoes - peeled
1-1/4 cup Chicken Stock
3/4 cup Rice

Saute the onions, celery, and bell pepper for a few minutes, then add garlic and saute for about 2 minutes.
Saute sausage and tasso then add shrimp.
Add the remaining ingredients and bring to a boil, reduce heat to low and cover, cooking until rice is tender - about 20 minutes.

Roasted Qual

Preheat the oven to 500 degrees F.
season the birds with salt, cayenne pepper, garlic powder, onion powder, and paprika.
Brush with melted butter, then roast for 10 minutes.
Brush with butter and return to the oven for 3-5 minutes.

Andouillle Cream Sauce

4 tablespoons Butter
4 ounces Andouille Sausage (out of the casing) - chopped
3 tablespoons Green Onions - chopped
3 tablespoons Onions - chopped
2 garlic toes
2 tablespoons Flour
2 tablespoons peeled Tomatoes
1/2 cup Chicken Stock
1-1/2 cup Heavy Cream
2 teaspoons Seasonings (salt, cayenne pepper, garlic powder, onion powder)

Saute Andouille Sausage in the butter.
Add the green onions, onions, and garlic - saute.
Add the flour and cook for 1-2 minutes.
Add remaining ingredients and cook until it thickens - 5 minutes
Taste for seasoning

Serve the Roasted Quail on a bed a Shrimp Jambalaya topped with Andouille Cream Sauce. Garnish with green onions and parsley. ENJOY!!