Grilled Quail and Andouille Sausage Ragu Recipe

Name: Grilled Quail and Andouille Sausage Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 semi-boneless quail, split down the back and back bone removed; 2 tablespoons olive oil; Essence, recipe follows; 1/2 pound ground andouille; 1 1/2 cups chopped onions; 1 cup chopped green bell peppers; 1 tablespoon chopped garlic; 2 cups fresh tomatoes, peeled, seeded and chopped; 1 cup dry red wine; 2 cups veal reduction; 1/4 cup chopped green onions; 1 recipe of Wild Pecan Dressing, recipe follows; 1 tablespoon finely chopped fresh parsley leaves; 4 pieces of crusty French bread; 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 leaf oregano; 1 tablespoon dried thyme; 1 tablespoon butter; 1/4 cup chopped onions; 1/4 cup chopped celery; Salt; Cayenne; 1/2 cup pecan pieces; 1 unpeeled Granny Smith apple, cored and chopped, (about 1 1/2 cups); 7 ounces wild rice

Servings: persons

8 semi-boneless quail, split down the back and back bone removed
2 tablespoons olive oil
Essence, recipe follows
1/2 pound ground andouille
1 1/2 cups chopped onions
1 cup chopped green bell peppers
1 tablespoon chopped garlic
2 cups fresh tomatoes, peeled, seeded and chopped
1 cup dry red wine
2 cups veal reduction
1/4 cup chopped green onions
1 recipe of Wild Pecan Dressing, recipe follows
1 tablespoon finely chopped fresh parsley leaves
4 pieces of crusty French bread
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 leaf oregano
1 tablespoon dried thyme
1 tablespoon butter
1/4 cup chopped onions
1/4 cup chopped celery
Salt
Cayenne
1/2 cup pecan pieces
1 unpeeled Granny Smith apple, cored and chopped, (about 1 1/2 cups)
7 ounces wild rice
3 cups water
1/2 pound bacon, chopped crispy-fried and drained
2 tablespoons finely chopped fresh parsley leaves

1
["Preheat the grill.", "Season the quail with 1 tablespoon of the olive oil and Essence.", "Grill the quail for 3 to 4 minutes on each side.", "Remove from the grill and set aside.", "In a large skillet, over medium-high heat, add the remaining 1 tablespoon of olive oil.", "When the oil is hot, add the sausage and render for 3 minutes.", "Add the onions and peppers.", "Season with salt and pepper.", "Continue to cook for 3 minutes.", "Stir in the garlic and continue to cook for 1 minute.", "Stir in the tomatoes.", "Season with salt and pepper.", "Continue to cook for 2 minutes.", "Add the wine and bring the mixture to a boil.", "Boil for 2 minutes.", "Add the veal reduction and bring the mixture back to a boil.", "Reduce the heat to medium-low, add the quail, cover and simmer for 10 minutes.", "Remove from the heat.", "To serve, spoon the Wild Pecan Rice in the center of each plate.", "Place 2 quails over each pile of rice.", "Spoon the sauce over the rice and garnish with parsley.", "Serve with crusty bread.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1125

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 33 ingredients. The key ingredients include: 8 semi-boneless quail, split down the back and back bone removed, 2 tablespoons olive oil, Essence, recipe follows, 1/2 pound ground andouille, and more.

Yes, Grilled Quail and Andouille Sausage Ragu falls under the Meat & Poultry 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 Quail and Andouille Sausage Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions