- 3/4 cup vegetable oil
- 1 cup bleached all-purpose flour
- 2 cups chopped yellow onions
- 1 cup seeded and chopped green bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1 teaspoon cayenne
- 3 bay leaves
- 8 quail, about 3 1/2 ounces each
- 2 teaspoons minced garlic
- 10 cups Chicken Stock 
- 1 pound smoked sausage, cut crosswise into 1/4-inch-thick slices
- 1/2 cup chopped green onions (scallions), green parts only
- 2 tablespoons finely chopped fresh parsley leaves
Combine the oil and flour in a large nonstick saucepan over medium heat. Cook, stirring constantly, until the roux mixture is dark brown, the color of chocolate, 30 to 35 minutes.
Add the onions, peppers, celery, salt, cayenne, and bay leaves. Cook the vegetables, stirring often, until they are soft and tender, about 10 minutes.
In a medium size sauté pan, brown the quail on all sides. Add the quail and the garlic to the pot. Add the stock and sausage. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the quail are very tender, about 1 1/2 to 2 hours.
Skim off any fat that rises to the surface of the gumbo and discard. Remove the bay leaves. Stir in the green onions and parsley. Serve immediately with steamed white rice.