This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, I knew this unusual dish would be the perfect choice.

Prep Time: 1 Hour
Yields: 12 Servings

Comment: This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depicting the evolution of Cajun and Creole cuisine, I knew this unusual dish would be the perfect choice.

Ingredients for Quail:
12 boneless Bobwhite quail
salt and cracked black pepper to taste
granulated garlic to taste
1-1/2 cups cooked white rice
1 tsp filé powder
2 tbsps chopped parsley
24 (1/8-inch) slices andouille
12 oysters poached in their liquid

Method for Quail:
NOTE: Although it is best to use boneless quail for this recipe, you may also use bone-in birds if boneless is not available. Season birds inside and out using salt, cracked black pepper and granulated garlic. Season cooked white rice to taste with salt, pepper, granulated garlic, filé powder and chopped parsley. Stuff cavity of each quail with 1 tablespoon rice mixture, 1 slice andouille, 1 oyster, second tablespoon of rice mixture and second slice of andouille. Continue this process until all birds have been stuffed. Cover with plastic wrap and set aside.

Ingredients for Gumbo:
12 stuffed and seasoned Bobwhite quail (see recipe above)
1 cup vegetable oil
1-1/2 cups flour
2 cups diced onions
2 cups diced celery
1 cup diced bell peppers
1/4 cup minced garlic
1 cup sliced mushrooms
1/2 cup sliced tasso
3 quarts chicken stock
1 tsp thyme
salt and cracked black pepper to taste
granulated garlic to taste
1 cup sliced green onions
1 cup chopped parsley

Method for Gumbo:
In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in mushrooms and tasso. Cook an additional 3 minutes then add chicken stock, one ladle at a time, stirring constantly. Stir in thyme, bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper and granulated garlic. Place stuffed quail into gumbo and allow to simmer 30 minutes. When quail are tender and legs separate from body easily, transfer birds to a platter and keep warm. Strain all seasonings from gumbo through a fine sieve and reserve gumbo liquid. Return stock to pot, add quail, green onions and parsley then bring to a low boil. To serve, place 1 quail in center of each soup bowl and cover with gumbo liquid.