Quail in Browned Rice

4 quails
Salt and pepper
3/4 cup flour
5 tablespoons shortening
1 cup rice
1 medium onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cubes chicken bouillon
1 can mushroom soup
Salt and Pepper to taste
Parsley flakes, to taste
Garlic powder, to taste

Season quails with salt and pepper to taste. Place the flour in a bag add quail. Shake until quail has been well-coated. Melt shortening in a heavy Dutch oven, add quail and fry until browned. Remove quail and set aside. Add rice and stir until golden brown. Add onion, pepper and celery, stir until withered. Add bouillon cubes and 1 cup water and mushroom soup. Mix well. Season with salt and pepper, parsley and garlic powder. Split quail in half only on back side. Open quail and lay on top of rice mixture. Cover and cook over low heat.

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Cajun Country -- New Iberia, Louisiana