Preheat your oven to 375°F (190°C). Rub the quail with olive oil and season generously with salt and black pepper. Place them in a roasting pan and roast for 25-30 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).

Make the Gumbo Base

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, green bell pepper, and celery (the holy trinity) and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.

Add Sausage and Seasoning

Slice the Andouille sausage and add it to the pot. Stir in the cayenne pepper, black pepper, and salt to taste. Cook for another 5 minutes, allowing the sausage to render its fat and flavors.

Simmer the Gumbo

Pour in the chicken broth and bring the mixture to a simmer. Cook for about 20 minutes to allow the flavors to meld together.

Add Oysters and Filé

Stir in the shucked oysters and filé powder. Cook for an additional 5 minutes, just until the oysters are heated through.

Cook the Rice

While the gumbo simmers, cook the white rice according to package instructions.

Serve

To serve, place a scoop of rice in a bowl, ladle the gumbo over the rice, and top with roasted quail. Garnish with fresh parsley.