Name: Cajun Roasted Quail Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 8 quail; 2 tablespoons bacon grease ((substitute butter, duck fat or goose fat)); 1 1/2 tablespoons Cajun seasoning; 4 ounces andouille sausage (diced); 1/4 onion (diced); 2 garlic cloves (diced); 1/2 teaspoon black pepper; 1/2 cup chicken broth; 1/4 cup white wine; 1 cup heavy cream

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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!

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

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 vide 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.

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Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

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).

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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.