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Day 5:  Quail, Pheasant and Andouille Gumbo!

Not a gumbo that I make often… but I got lucky when my sweet son-in-law “gifted” me with a bag of quail and a bag of pheasant that he shot on a hunting trip recently in West Texas.  I have been “sweating it” trying to decide how to cook these delicious little birds – there are so many ways to prepare them…but, since I am on this Gumbo Marathon, everything looks like a gumbo to me!  Throw in some andouille and bake some fresh local sweet potatoes….a cold front must be on its way – let’s do it!


8 whole quail, skinned

2 breasted quail, skinned

1 lb. andouille sausage, sliced or chopped

2 large onions, chopped

1 bell pepper, chopped

2 stalks celery, chopped

1/4 cup canola oil

1 tsp salt

1/2 tsp ground black pepper

4 drops of Tabasco

1 cup of dark roux

3 quarts of chicken stock

1/4 cup chopped green onions


Heat oil in large heavy pot

Brown andouille sausage for about 10 minutes

Add seasoned quail and pheasant; continue browning on medium heat until all sides are well browned (about 45 minutes), turning them over occasionally

Add onions, bell pepper and celery to pot…scraping bottom and sides – stir and cook for an additional 10 minutes

Add the stock and roux;  Stir constantly until the roux is completely dissolved;

Bring to a boil, then lower to a medium heat and cook until the quail and pheasant are tender (about 1 1/2 hours)

Add chopped green onions and serve with steaming hot white rice, baked sweet potato and a fresh piece of garlic bread… and a good glass of red wine!

Believe me when I tell you that this gumbo is fabulous…the delicate tender white meat of the quail and pheasant marries beautifully with the rich smoked andouille sausage and dark roux flavors!

Sounds like I have found another “favorite”!  Although my house is starting to smell like a roux factory and the squirrels, in my yard, are looking a little worried…  Two more days and two more gumbos to go…