Ingredients
- ¾ cups canola oil
- ¾ cups flour
- 4 cloves garlic, minced
- 1 green bell pepper, minced
- 1 large white onion, minced
- 1 stalk celery, minced
- ⅓ cups tomato paste
- 8 cups chicken stock
- ½ lb. <a href="https://www.saveur.com/content/gumbo-tools-and-ingredients/">andouille</a>, sliced crosswise 2" thick
- 2 oz. okra, trimmed and sliced ½" thick
- ¼ cups Worcestershire sauce
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. rendered bacon fat or canola oil
- 1½ cups cooked long-grain white rice, cooled
- 1 clove garlic, minced
- 1 scallion, thinly sliced
- ½ red bell pepper, minced
- ½ small white onion, minced
- ½ cups bread crumbs
- Kosher salt and freshly ground black pepper, to taste
- 8 quail, back and breast bones disarded
- 1 tbsp. paprika
- Minced hard-boiled egg and chives, for garnish
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