Lucky enough to bag some quail this past season?  Here’s  how we do ‘em in St. Tammany: 6-8 quail
save hearts & gizzards or use ½ lb ground beef
1 cup uncooked rice
1 stick butter
1 cup celery (leaves and tender parts of stalk)
½ cup green onions
1 cup chicken stock
dash of Worchestershire
12-15 drops of La hot sauce
salt to taste

Saute chopped hearts and gizzards or ground beef, celery and onions in butter. Add stock, seasonings and rice. Cover and cook over low heat for 25 minutes.

While jambalaya is cooking, dry-pick birds. Season, roll in flour and fry quail in deep vegetable oil in covered pot until brown. If not young birds, quail can be marinated overnight in light, white wine or milk.

For added taste, glaze with a mixture of ½ cup strawberry preserves and 1 teaspoon hot mustard.  Brush on birds and put in hot oven for about 10 minutes.  Serve with jambalaya. Garnish with parsley and crab apples.