6 Quail, whole
6 oz Cajun Injectors “Creole Butter” marinade
2 tblspn Tony’s Chacheres Creole Seasoning
1 tblspn Crystal “Louisiana Style Hot Sauce”
3 tblspn Olive Oil
1 Yellow Onion, peeled, chopped & caramelized
1 Red Bell Pepper, seeded, chopped
2 Celery Stalks, cleaned chopped
2 Potatoes , peeled, chopped
2 Garlic Cloves, peeled, & minced
1 teaspn Dried Thyme
3 cups Chicken Broth
1 cup Water
Pre-heat oven @ 350 degrees
Clean quail, inject each quail with 1 ounce of “Creole Butter” (both breast & legs). Rub both sides of quail with Crystal Hot Sauce. Sprinkle both sides of quail with Tony’s Chachere’s Creole Seasoning. In Dutch oven heat 3 tablspns olive oil, hot. Brown seasoned quail on both sides . Remove quail and place on paper towels. Add dried thyme , garlic & onions and cook until onions are caramelized, add rest of ingredients. Stir thoroughly, add quail back to pot. Place pot in oven and cook for 2 hrs or until quail is tender.
