Cajun Roasted Quail Recipe

Listen, if you’ve never tried roasted quail before, you are seriously missing out. These tender, juicy Cajun Roasted Quail are rubbed in bacon grease (yes, we’re doing it right) and kissed with spicy Cajun seasoning before being roasted at screaming-high heat. To top it off, they get drizzled with the most drool-worthy andouille sausage cream sauce you’ve ever met in your life.

Oh, and the kicker? They can be on the table in just 20 minutes. That’s weeknight dinner goals right there, friends.

Plus, if you’re a sous vide fan, you can also make Sous Vide Quail for that ultra-tender, melt-in-your-mouth vibe. But today, we’re going bold, spicy, and Cajun-style!

Why This Recipe Works

• Quick cooking: Quail are teeny tiny birds, which means they cook crazy fast.
• Flavor explosion: Bacon grease + Cajun spices = magic.
• Sauce of dreams: Cream, garlic, onions, andouille sausage… do I need to keep selling this?

What is My Take on Cajun Roasted Quail?

I’ll be real with you—quail sometimes gets overlooked. People think it’s “too fancy” or only something you’d order at a restaurant. But no, friend. Quail is a weeknight superstar. With this Cajun twist, it’s basically the bird version of a spicy New Orleans party on a plate.

And that sauce? That sauce deserves its own Netflix series. Seriously.

Jump to:

• Why This Recipe Works
• What is My Take on Cajun Roasted Quail?
• Make it a Meal
• Easy Side Dishes
• Ingredients
• Step By Step Instructions
• Expert Tips
• Common Questions
• Recipe
• 💬 Comments

Make it a Meal

These little birds are petite, so plan for about 2-3 quail per person depending on appetites. Serve them with:

• Cheesy Grits (because Cajun + grits = perfection)
• Instant Pot Collard Greens or sautéed kale
• A crusty baguette for sopping up every last bit of that sausage cream sauce.

Easy Side Dishes

While quail are great served alone, I actually prefer them with some sides as they can be a bit small.

• Start with this Creamy Crawfish Bisque and/or these Crawfish Egg Rolls;
• Serve them over these Cheesy Grits with a side of Roasted Leeks;
• Serve them alongside this amazing Dirty Rice;
• They would be incredible with this Instant Pot Creamed Corn;
• This Blackened Shrimp Salad would also be a great starter.

Ingredients

It can be difficult to find quail sometimes. I typically find it at my local Asian grocery store in the frozen section. You can also buy quail online at For The Gourmet. It comes in a larger package, but you can always freeze it for later.

Most of the other ingredients are easy to find. You'll need Andouille sausage, Cajun seasoning, cream and broth, as well as some kind of fat.

I've used bacon fat, duck fat or goose fat would also be incredible. I am a huge fan of the products they sell over at Fatworks - it's mostly grass fed and/or cage free products, and the quality is just wonderful.

Buy Duck Fat
Buy Goose Fat
Buy Pork Lard

Cajun seasoning is best homemade - it tastes fresher and it's super easy. You can also (buy Cajun seasoning), but if you use salt-free, you'll need to add salt to taste to the recipe.

Andouille sausage is a type of pork sausage made with Cajun spices and seasoning, then smoked. It's DELICIOUS! Buy Andouille Sausage.

Step By Step Instructions

Let the quail come to room temperature for at least an hour. It's important they are at room temperature for the best results.

Preheat the oven to 500F. Rinse the quail and pat them dry with paper towels.

Rub them all over with bacon grease. If you don't have bacon grease, butter, duck fat or goose fat work well too.

Once covered in bacon grease (or butter/duck fat), sprinkle them with the Cajun seasoning and place them in a roasting pan.

Roast them in the oven for 12-15 minutes. The internal temperature should be 155 degrees.

OPTIONAL PRO TIP: Because they are roasted very quickly, they may be a light color. Use a kitchen torch (buy a kitchen torch) to caramelize the outside of the quail.

Remove from the oven and let them rest for about 10-15 minutes. Serve them drizzled in the Andouille cream sauce (below).

How to Make Cream Sauce

Heat the andouille sausage in a skillet over medium heat. Saute until browned.

Add the onion and garlic and cook until soft. Add the white wine and cook for 1-2 minutes. Then add the chicken broth and bring to a simmer.

Add the cream and bring to a simmer. Continue to simmer until reduced to desired thickness (2-5 minutes). Remove from heat and serve over quail.

Expert Tips

1. Let the quail come to room temperature before roasting them for the best results.
2. The internal temperature of the quail should be 155F degrees when done cooking. Don't overcook or the quail will get dry.
3. If using unsalted Cajun seasoning, add 1-2 teaspoons of salt to the rub.
4. Let the quail rest 10-15 minutes before serving them.
5. Because they are roasted very quickly, they may be a light color. Use a kitchen torch (buy a kitchen torch) to caramelize the outside of the quail.

Common Questions

So there you have it—Cajun Roasted Quail with Andouille Sausage Cream Sauce. Quick, easy, and loaded with spicy-creamy goodness. Perfect for a date night, a fancy dinner party, or just spoiling yourself on a random Tuesday.

Did you make this quail recipe? Rate it and leave a comment to let me know how it turned out!

Recipe