Stuffed Quail Gumbo

Stuffed Quail Gumbo

Stuffed Quail Gumbo

This dish is sort of a gumbo in reverse: quail, roasted to a deep golden brown, is stuffed with dirty rice and smothered in a chocolate-colored purée of roux, andouille, duck, and vegetables. As you slice the quail, the dirty rice falls out, spilling into the bowl and mixing with the sauce.Chris Granger

On the North Shore of New Orleans, you will find a roadside-motel-turned-comfy-farmhouse called La Provence. The John Besh-owned restaurant was opened in 1972 by the late chef Chris Kerageorgiou, whose legacy lives on in this unforgettable puréed gumbo. Now prepared by chef de cuisine Erick Loos, the dish is sort of a gumbo in reverse: quail, roasted to a deep golden brown, is stuffed with dirty rice and smothered in a chocolate-colored purée of roux, andouille, duck, and vegetables. As you slice the quail, the dirty rice falls out, spilling into the bowl and mixing with the sauce.