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

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.

No additional tips available.

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

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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.

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

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