Quail & Andouille Sausage Etouffee

1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
½ teaspoon basil
½ teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon Louisiana Hot Sauce
1 ¼ cups chicken stock
1 lb. Quail, boneless, skinless breast pieces
1 lb. Andouille Sausage, sliced in circles
1/2 cup thinly sliced green onions
1 tablespoon chopped Italian parsley

Set a large, heavy-bottomed Dutch oven over medium heat. Melt butter, add flour and make a roux the color of peanut butter. Add chopped onion, celery and bell pepper. Cook until the onions are translucent and celery and bell pepper are tender. Add garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika. Cook for 2 minutes. Stir in Louisiana Hot Sauce and chicken stock. Bring to a gentle boil. Add bite-sized pieces of quail, sliced circles of sausage, green onions and parsley. Simmer for about 5 minutes stirring occasionally. Serve over steamed rice.

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