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roast quail with andouille sausage cream sauce on top of grits in a bowl

Cajun Roasted Quail Recipe

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!
Course Main Course
Cuisine American, Cajun/Creole
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 770kcal


Andouille Sausage Cream Sauce:


  • 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). 

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.


  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.


Serving: 2quail | Calories: 770kcal | Carbohydrates: 4g | Protein: 50g | Fat: 59g | Saturated Fat: 25g | Cholesterol: 278mg | Sodium: 528mg | Potassium: 671mg | Vitamin A: 2105IU | Vitamin C: 16.7mg | Calcium: 79mg | Iron: 9.4mg