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1
Put quail on a flat surface and sprinkle cavity of each with salt and pepper and a pinch of file powder.
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2
Put rice in a bowl and add salt, pepper and a pinch of file powder.
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3
Open up cavity of each quail and spoon 2 level tablespoons of rice in.
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4
Place one slice sausage and one oyster on the layer of rice.
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5
Spoon 2 more tablespoons rice into each cavity, pressing down with fingers.
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6
Press all around openings of cavities to seal.
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7
Arrange quail breast up and close together in one layer in a baking dish.
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8
Sprinkle breasts with salt, pepper and a pinch of file powder.
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9
Spoon 1 tablespoon of the melted butter on top of each quail.
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10
Combine onion, green pepper, celery and garlic in a mixing bowl and set aside.
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11
Bring enough water to boil in a saucepan to cover four remaining slices of sausage.
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12
Add sausage slices and simmer gently about 10 minutes.
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13
Drain and set aside.
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14
Heat the oil in a wide, heavy skillet and add the flour, stirring rapidly all around bottom with a wire whisk.
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15
Cook, stirring constantly, until flour turns light caramel in color.
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16
Reduce heat and continue stirring.
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17
Pay strict attention to the color, which will now deepen rapidly.
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18
The flour, when ready, should be dark brown; it should not blacken.
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19
Total cooking time is about 6 minutes.
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20
Immediately add onion mixture and continue stirring vigorously 3 to 4 minutes.
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21
Add broth while stirring rapidly.
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22
Bring to boil and cook, stirring, about 3 minutes.
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23
Add the oyster liquor, bay leaves and thyme sprigs and let simmer about 35 minutes.
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24
Be sure to scrape bottom of pan to prevent sticking and lumping.
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25
Meanwhile, preheat oven to 450 degrees.
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26
Place quail in oven and bake 30 minutes or until breasts are nicely browned.
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27
Carefully transfer quail to the simmering liquid and continue cooking 5 minutes.
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28
Remove bay leaves.
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29
Serve one quail and one slice of sausage with equal amounts of the gumbo liquid in four soup bowls.
