Quail Jambalaya

Name: Quail Jambalaya
Ingredients: 8 quail (about 2 lbs.), butterflied; 1 tsp. salt; 1⁄2 tsp. cayenne; 4 large cloves garlic, peeled; 2 whole and 2 minced; 4-5 tbsp. vegetable oil; 1 cup finely chopped onion; 1⁄2 cup finely chopped green bell pepper; 2 bay leaves; 1 1⁄2 cups long-grain white rice, uncooked; 1 lb. Cajun andouille, sliced 1⁄4″ thick; 3 cups hot Chicken Stock or water; 1⁄4 cup finely chopped scallions; 1⁄4 cup finely chopped parsley