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Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

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Recipe

Grilled Quail And Andouille Sausage Ragu

  • Yield: 4 servings

Ingredients

  • 8 semi-boneless quail, split down the back and back bone removed
  • Essence
  • 1/2 pound ground andouille sausage
  • 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
  • 1 tablespoon finely chopped fresh parsley leaves
  • 4 pieces of crusty French bread
  • 2 tablespoons olive oil

Directions

  • 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.