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Grilled Quail and Andouille Sausage Ragu (Emeril Lagasse) Recipe

Grilled Quail and Andouille Sausage Ragu (Emeril Lagasse) Recipe

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Grilled Quail and Andouille Sausage Ragu (Emeril Lagasse)

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Ingredients

Count

Nutrition

1255

Calories

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Ingredients:

Serving

8 semi-boneless quail , split down the back and back bone removed
2 tbsp olive oil
essence , recipe follows
1/2 lb ground andouille
1 1/2 cups chopped onions
1 cup chopped green bell peppers
1 tbsp chopped garlic
2 cups fresh tomatoes, peeled, seeded and chopped
1 cup dry red wine
2 cups veal reduction
1/4 cup chopped green onions
1 recipe of wild pecan dressing , recipe follows
1 tbsp finely chopped fresh parsley leaves
4 pieces of crusty french bread
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 tbsp butter
1/4 cup chopped onions
1/4 cup chopped celery
salt
cayenne
1/2 cup pecan pieces
1 unpeeled granny smith apple, cored and chopped , (about 1 1/2 cups)
7 oz wild rice
3 cups water
1/2 lb bacon, chopped crispy-fried and drained
2 tbsp finely chopped fresh parsley leaves

Directions:

Preheat the grill. Season the quail with 1 tablespoon of the olive oil and Essence. Grill the quail for 3 to 4 minutes on each side. Remove from the grill and set aside. In a large skillet, over medium-high heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the sausage and render for 3 minutes. Add the onions and peppers. Season with salt and pepper. Continue to cook for 3 minutes. Stir in the garlic and continue to cook for 1 minute. Stir in the tomatoes. Season with salt and pepper. Continue to cook for 2 minutes. Add the wine and bring the mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the mixture back to a boil. Reduce the heat to medium-low, add the quail, cover and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild Pecan Rice in the center of each plate. Place 2 quails over each pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve with crusty bread.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Wild Pecan Rice Dressing:
In a saucepan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes or until wilted. Add the pecans and continue to cook for 2 minutes. Stir in the apples and rice. Season with salt and pepper. Continue to cook for 1 minute. Add the water and bring to a boil. Reduce the heat to medium-low, cover and simmer for 20 minutes. Remove from the heat and reseason. Stir in the bacon and parsley. Let sit for 3 minutes before serving. Serve with the Grilled Quail and Andouille Sausage Ragu.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1254.87 Kcal (5254 kJ)
Calories from fat	622.25 Kcal
		% Daily Value*
Total Fat	69.14g	106%
Cholesterol	97.77mg	33%
Sodium	5349.25mg	223%
Potassium	1263.42mg	27%
Total Carbs	106.8g	36%
Sugars	12.2g	49%
Dietary Fiber	11.22g	45%
Protein	44.19g	88%
Vitamin C	72.2mg	120%
Vitamin A	1.3mg	44%
Iron	29.6mg	164%
Calcium	180.8mg	18%

Amount Per 100 g
Calories	164.52 Kcal (689 kJ)
Calories from fat	81.58 Kcal
		% Daily Value*
Total Fat	9.06g	106%
Cholesterol	12.82mg	33%
Sodium	701.3mg	223%
Potassium	165.64mg	27%
Total Carbs	14g	36%
Sugars	1.6g	49%
Dietary Fiber	1.47g	45%
Protein	5.79g	88%
Vitamin C	9.5mg	120%
Vitamin A	0.2mg	44%
Iron	3.9mg	164%
Calcium	23.7mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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