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

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