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, bay leaves, and garlic. Cook the vegetables, stirring often, until they are soft and tender, about 10 minutes.

Meanwhile, heat oil in a large nonstick skillet. Season quail with Essence and when oil is hot, brown the quail on all sides and then remove from the pan.

Add the stock, quail, and sausage to the pan with the vegetables. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the quail are very tender, about 1 hour.

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 in shallow soup bowls over steamed white rice.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.