RECIPE #49
A rich, dark-roux gumbo with quail, okra, and the holy trinity of Cajun cooking. Deep flavor, warm spice, and Louisiana soul in every bowl.
⏱ Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 3
💪 420 cal
Ingredients
- 2 quail, diced
- 1/4 cup each celery, onion, bell pepper (the holy trinity)
- 1/2 cup okra
- 1 tbsp flour
- 1 tbsp oil
- 1 cup broth
- Cajun seasoning to taste
Instructions
- Make a roux by cooking flour in oil over medium heat, stirring constantly until it turns a rich dark brown (about 8–10 minutes). This is the flavor foundation — don't rush it.
- Add diced celery, onion, and bell pepper. Sauté until softened, about 3–4 minutes.
- Add diced quail and cook for 3–4 minutes until lightly browned.
- Pour in broth and okra, season generously with Cajun seasoning, and bring to a simmer.
- Simmer for 30 minutes until thick, rich, and deeply flavorful.
Nutrition (Per Serving)
420
Calories
26g
Protein
20g
Fat
24g
Carbs
Tips & Variations
Serving Tip: Serve over white rice or with a side of buttery cornbread.
Alternate Method: Add shrimp alongside the quail for a surf-and-turf gumbo.
Pro Tip: Don't rush the roux — the darker it gets, the deeper the flavor. But stir constantly so it doesn't burn.
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