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

For more information about the book and to order your copy today click here.

Recipe

Barbecued Quail With Andouille Bread Pudding

  • Yield: 6 servings

Ingredients

Directions

  • Preheat the oven to 375?F.
  • Season the quail on both sides with the Essence and salt.
  • Heat the oil in a large heavy skillet over medium-high heat. Add 4 quail, breast side down, and cook until browned, about 2 minutes. Arrange the quail breast side up in a baking pan just large enough to hold them all. Add more oil to the skillet as needed and sear the remaining quail in two batches.
  • Spoon the barbecue sauce over the quail and bake until the meat looks rosy when pierced at a thighbone, 12 to 15 minutes.
  • Serve immediately with the bread pudding.