Grilled Creole mustard-marinated quail with smothered field peas and andouille from Every Day's a Party: Louisiana Recipes for Celebrating with Family and Friends by Emeril Lagasse and Marcelle Bienvenu and Felicia Willett
- bay leaves
- ground cayenne pepper
- garlic powder
- dried oregano
- paprika
- thyme
- andouille sausages
- Creole spice mix
- beef stock
- onion powder
- quail
- Creole mustard
- cane syrup
- yellow onions
- field peas
-
EYB Comments
See recipe for variations.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.