Seafood stuffed quail with cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | eaches | Of quails (2 per plate) |
| ½ | cup | Corn, frozen |
| ¼ | cup | Cilantro, minced |
| ½ | pounds | Crabmeat |
| ½ | pounds | Crawfish |
| 3 | packs | Philadelphia cream Cheese |
| ½ | medium | Red onion, finely chopped |
| 3 | eaches | Jalapenos, julienned |
| 1 | teaspoon | Worchestershire sauce |
| 1½ | tablespoon | Seafood seasoning (recipe attached) or |
| Tony Chachere's seasoning | ||
| 1½ | teaspoon | Creole mustard |
| 1 | tablespoon | Fresh garlic, minced |
| 2 | teaspoons | Chili powder or ground cumin |
| Fresh parsley | ||
| 12 | eaches | Butterfly shrimp for garnish (3 for every plate) |
| ** Seafood Seasoning ** | ||
| ½ | cup | Salt |
| 1 | tablespoon | Granulated garlic |
| 1 | tablespoon | Ground black pepper |
| 1 | tablespoon | Cayenne pepper |
| 2 | teaspoons | Granulated onion |
| 2 | tablespoons | Paprika |
| 1½ | tablespoon | Thyme |
| 1½ | tablespoon | Oregano |
| ** Cream Sauce ** | ||
| 2 | eaches | Tomatoes, seedless and skinless |
| 2 | tablespoons | Crystal hot sauce |
| 1 | quart | Heavy whipping cream |
| 3 | eaches | Jalapeanos |
| 2½ | medium | Red onions, diced fiely |
| Salt & Pepper to taste | ||
| Cornstarch | ||
| Water | ||
Directions
YIELDS 4 SERVINGS
Filling: Saute corn, cilantro, garlic, red onions, and jalapeanos in butter. Let cool. Add all other ingredients and mix until incorporated. Stuff quail and bake at 350 for 6 minutes or light brown in color. Sauce: Add all ingredients in a saucepan and leat until a boil starts; add in a cornstarch and water solution. You must stir constantly until sauce thickens; remove from heat. Garnish: In a saucepan cook 3 butterfly shrimp for every quail in butter.
Sprinkle parsley over entire plate. by: John Baker Winner of the Slidell Sentry News Chef's Sentry Grand Prize.
Submitted By EARL CRAVENS On 11-17-94