Grilled Creole Mustard-Marinated Quail with Smother

Name: Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dry white wine; 1/2 cup olive oil; 1/2 cup Steen's 100 percent 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 (recipe follows); 1 tablespoon olive oil; 2 cups chopped yellow onions; 1/4 teaspoon freshly ground black pepper; 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; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1/2 cup dry white wine
1/2 cup olive oil
1/2 cup Steen's 100 percent 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 (recipe follows)
1 tablespoon olive oil
2 cups chopped yellow onions
1/4 teaspoon freshly ground black pepper
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
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

1
Preheat the grill.
2
Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds.
3
Season the quail evenly with the Creole seasoning.
4
Put them in a large 2-gallon plastic storage bag and pour in the marinade.
5
Close the bag securely.
6
Carefully toss to coat the quail evenly and refrigerate for 12 hours.
7
Make the beans.
8
In a large, heavy stockpot or soup pot, heat the oil over medium-high heat.
9
Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes.
10
Add the sausage and cook, stirring, until brown, about 4 minutes.
11
Add the garlic, dried peas, bay leaf and thyme.
12
Cook, stirring, for 1 minute.
13
Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours.
14
Remove the bay leaf.
15
Keep warm.
16
Remove the quail from the marinade.
17
Grill until cooked through, about 8 minutes total, turning them every 2 minutes.
18
To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.
19
Combine all ingredients thoroughly.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/2 cup dry white wine, 1/2 cup olive oil, 1/2 cup Steen's 100 percent Pure Cane Syrup or other cane syrup, 1/4 cup Creole or whole-grain mustard, and more.

Yes, Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions