Shrimp & Sausage Stuffed Quail

Recommended Wine: Blanc Du Bois
Blanc Du Bois
  • 8 semi-boneless Quail, split along the back
  • 1/2-pound Shrimp, peeled and deveined
  • 1/4-pound Andouille Sausage, sliced
  • 1 cup Lakeridge Blanc Du Bois
  • 1 cup chicken stock
  • 2 tbsp butter
  • 1/2 cup chopped celery
  • 1 cup chopped onion
  • 2 teaspoons chopped thyme
  • 1 teaspoon minced garlic
  • 2 cups breadcrumbs
  • 1/2 cup chopped green onion
  • 3 tablespoons chopped parsley leaves
  • Salt and pepper
  • Hot pepper sauce
Preheat oven to 425 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 white wine and stock. Place bread crumbs in a bowl and pour the shrimp mixture over. Stir completely, 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 and roast for 15 minutes until golden brown and firm. To serve, place 2 Quails per plate and serve with seasonal vegetables and a glass of Lakeridge Blanc Du Bois.

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