Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce

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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

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