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

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