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These tender, juicy Cajun Style Roasted Quail are drizzled in the most amazing Andouille sausage cream sauce. Plus, they can be on the table in 20 minutes!
I mean, they are totally delicious. Juicy and flavorful, these things are so quick and easy to cook too. You can also make these sous vid quail for ultra tender and juicy quail.
Rubbed with bacon grease and coated in Cajun spices, these quail have so much flavor! They are best cooked at extremely high heat for a short period of time. This makes them great for a quick weeknight meal!
Typically, I recommend 2-3 quail per person as they can be quite small.
And the cream sauce is to die for...delicious morsels of caramelized andouille sausage with garlic, onions and cream....oh my.
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, but butter, 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 (affiliate link).
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.
How to Serve Quail
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.
Expert Tips
- Let the quail come to room temperature before roasting them for the best results.
- The internal temperature of the quail should be 155F degrees when done cooking. Don't overcook or the quail will get dry.
- If using unsalted Cajun seasoning, add 1-2 teaspoons of salt to the rub.
- Let the quail rest 10-15 minutes before serving them.
- 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.
Did you make this quail recipe? Rate it and leave a comment to let me know how it turned out!
Cajun Roasted Quail Recipe
Ingredients
- 8 quail
- 2 tablespoons bacon grease (substitute butter, duck fat or goose fat)
- 1 ½ tablespoons Cajun seasoning
Andouille Sausage Cream Sauce:
- 4 ounces andouille sausage diced
- ¼ onion diced
- 2 garlic cloves diced
- ½ teaspoon black pepper
- ½ cup chicken broth
- ¼ cup white wine
- 1 cup heavy cream
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.
- 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.
- Remove from the oven and let them rest for about 10-15 minutes. Serve them drizzled in the Andouille cream sauce (below).Â
Andouille Sausage 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, stirring to de-glaze the pan.
- Add the chicken broth and bring to a simmer.
- Add the cream and bring back to a simmer. Continue to simmer until reduced to desired thickness (2-5 minutes). Remove from heat and serve over quail.
Expert Tips:
- Let the quail come to room temperature before roasting them for the best results.
- The internal temperature of the quail should be 155F degrees when done cooking. Don't overcook or the quail will get dry.
- If using unsalted Cajun seasoning, add 1-2 teaspoons of salt to the rub.
- Let the quail rest 10-15 minutes before serving them.
- 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.
Nutrition
Bird
This recipe turned out even better than I expected. The Cajun Roasted Quall totally stole the show this Christmas. I can't wait to make it again and again. I wish I could post a pic. It looks as good as it tastes.
Danielle
I am so glad you enjoyed it! Quail is such a fun thing to serve for holidays 🙂
layla
I've never had quail, what a neat idea.
Carlos Leo
Looks delicious.! I haven't try quail yet but this recipe sounds like the perfect recipe to start. Thank you for this yummy recipe
Danielle@wenthere8this
Thanks! I hope you enjoy it if you decide to give it a try 🙂
Traci
This dish looks scrumptious and so classy! I've never prepared quail and I've only eaten it a few times. I'm loving your presentation here...thanks for sharing.
Danielle@wenthere8this
Thanks! It's really a fun dish to make, and will make your guests think you spent all day slaving in the kitchen 🙂
Sharon Glascoe
This dish is so fancy I would never have thought it could be done in under 20 minutes. This would make a great dinner party dish that would impress the guests with little work.
Danielle@wenthere8this
Right? It looks a lot fancier than it is. The quail cook so fast and the cream gravy is super easy to make. To make it even quicker, you make make the gravy ahead of time and just heat it up when you're ready (you might need to add a touch of milk if it is too thick).
Julia
I love quail eggs but never buy quail as I have no idea what is the best way to prepare it. However, seeing your recipe with that delicious looking sauce I think I will give it a go!
Danielle@wenthere8this
I had tried quail in restaurants a bunch of time and always loved it, so figured I might as well make it myself. It's easy and super yummy.
Haley D. Williams
I always wondered how to cook quail! Thank you!
Danielle@wenthere8this
They are so much fun to eat!
Emily
Omg that sausage cream sauce sounds incredible! I bet it's so delicious with quail. Definitely saving this to try!
Danielle@wenthere8this
I've used it on a bunch of different things and it is SO GOOD! I hope you enjoy it 🙂
Bob Wilson
All i can say is wow! I am an avid quail hunter and was exploring a different recipe for the wild quail that I had harvested. I had guest over for New Years eve and treated them to the cajun roasted quail with the cheesy grits! It was over the top tasty. the dish is now my favorite to prepare quail for dishes for table fare and simple. Thanks Danielle!!
Danielle
I am so glad you liked it! Quail is such an awesome ingredient 🙂