Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce

Ingredients

Stuffing:

• 2 tablespoons butter, plus more for coating quail
• 1/2 cup chopped celery
• 1 cup chopped onion
• 2 teaspoons chopped thyme
• 1 teaspoon minced garlic
• 1/2-pound shrimp, peeled and deveined
• 1/4-pound andouille sausage, quartered and sliced
• 2 cups chicken or shrimp stock or broth
• 2 cups bread, crust removed, cubed, lightly toasted
• 1/2 cup chopped green onion
• 3 tablespoons chopped parsley leaves
• Salt and pepper
• Hot pepper sauce (recommended: Tabasco)
• 8 semi-boneless quail (about 4 ounces each), split down the back
• Spicy White Wine Sauce, recipe follows

Directions

Preheat oven to 425 degrees F.

Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.

Spicy White Wine Sauce:

2 tablespoons chopped shallots

1/2 cup white wine

1 cup chicken or shrimp stock or broth

1/4 cup hot sauce (recommended: Crystal)

3 tablespoons butter, cut into tablespoons

Squeeze fresh lemon juice

Pinch salt

Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.