Name: Wunsche Bros. Cafe & Saloons Crawfish Boudin-stuffed Quail Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 each whole quail; 1.5 tsp kosher salt; 0.5 tsp black pepper; 4 tbs unsalted butter; 1 tbs neutral oil (canola or vegetable); 1 each shallot, finely minced; 1 each celery stalk, finely diced; 0.5 each green bell pepper, finely diced; 2 each garlic cloves, minced; 1 tbs unsalted butter; 1 cup cooked white rice; 0 cup cooked long-grain white rice (optional for fluff); 10 each crawfish tails (cooked, peeled); 2 oz andouille sausage, casing removed and finely chopped; 2 tbs chicken stock; 2 tbs fresh parsley, finely chopped; 2 each fresh green onions, thinly sliced (white and green parts); 1 tsp Cajun seasoning; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp hot sauce (optional); 1 tsp fresh lemon juice; 8 each toothpicks or kitchen twine; 1 tsp olive oil (for drizzling); 1 tbs fresh parsley, chopped (for garnish); 4 each lemon wedges (for serving)

Method

Crawfish Boudin Filling

Prepare aromatics and sausage

Heat 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the minced shallot, diced celery, and diced green pepper. Cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds more. Add the chopped andouille sausage and sauté 2–3 minutes until the sausage releases some fat and warms through.

Combine rice and liquids

Add the cooked rice to the skillet and stir to combine with the aromatics and sausage. Pour in 2 tablespoons chicken stock to moisten the mixture and scrape any browned bits from the pan. Stir for 1–2 minutes until the rice absorbs most of the liquid.

Add crawfish and seasonings

Fold in the cooked crawfish tails, 2 tablespoons chopped parsley, sliced green onions, 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon hot sauce (optional), and 1 teaspoon fresh lemon juice. Cook just until the crawfish are heated through, about 1–2 minutes — do not overcook. Taste and adjust seasoning if needed. Remove from heat and let the filling cool 8–10 minutes so it’s easier to stuff.

Quail

Prepare quail

Preheat the oven to 400°F (200°C). Rinse quail under cold water and pat dry thoroughly with paper towels. Season the cavity and exterior lightly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper, dividing between birds.

Stuff quail

Loosely fill each quail cavity with about 1/4 cup of the cooled crawfish boudin filling. Do not overpack — the rice will expand slightly. Close the cavity and secure with toothpicks or tie the legs together with kitchen twine.

Sear quail

Heat 1 tablespoon neutral oil and 4 tablespoons unsalted butter in an ovenproof skillet over medium-high heat until butter foams. Add the quail, breast side down, and sear until golden, about 2 minutes. Turn the quail to brown on the other sides, 1–2 minutes per side, using tongs.

Roast to finish

Transfer the skillet with the seared, stuffed quail to the preheated oven. Roast for 8–12 minutes, depending on size, until an instant-read thermometer inserted into the thickest part of the thigh reads 155–160°F (68–71°C) and juices run clear. Baste once with pan juices halfway through roasting if desired.

Rest and finish

Remove skillet from oven and transfer quail to a cutting board. Tent loosely with foil and let rest 6–8 minutes. Meanwhile, skim excess fat from the pan and return pan to medium heat. Add 1 teaspoon olive oil and swirl to loosen browned bits, scraping to create a quick pan sauce. Spoon a little sauce over each quail before serving.

Assembly & Serving

Place each rested quail on a serving plate. Garnish with chopped parsley and a lemon wedge. Serve immediately so the quail remain warm and the filling is moist. Offer extra hot sauce or a simple aioli if desired.