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Ingredients
US|METRIC
4 SERVINGS
- 4 whole quail (cleaned and partially deboned)
- 2 lb. boudin (smoked, or pork sausage)
- 1 cup long-grain white rice (cooked Louisiana, such as Supreme)
- 1/2 cup diced yellow onion (finely)
- 1/2 cup onion tops (diced green)
- 2 Tbsp. chopped parsley
- 2 Tbsp. minced garlic
- 2 Tbsp. fresh rosemary (chopped)
- 4 strips smoked bacon (chopped)
- 2 cups diced yellow onion
- 2 cups green bell pepper (diced)
- 2 cups diced celery
- 2 Tbsp. minced garlic
- 1/2 cup chopped parsley
- 12 cups chicken stock
- 1 1/2 cups roux (dark, such as Rox's Roux)
- 1 Tbsp. cayenne pepper
- kosher salt
- freshly ground black pepper
- 1 dash hot sauce
- 1 cup onion tops (diced green)
- filé powder
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