Rev BJ Friley


This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

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Stove Top


4 Tbsp
all purpose flour
2 Tbsp
vegetable oil
1/4 c
cooked, crumbled bacon
1 c
diced onion
4 c
hot water
1 c
chopped fresh parsley
1 tsp
dry mustard
1 tsp
seasoning salt
1 c
chopped green onion
1 tsp
ground white pepper
1 lb
link sausage, cut into bite-sized pieces
3 Tbsp
gumbo file
cooked brown or white rice


1Combine flour and grease in a heavy skillet.
2Cook, stirring constantly until roux is the color of a new penny.
3Transfer roux into a stockpot.
4Add bacon and diced onion.
5Cook until diced onion is soft.
6Stir in water, parsley, dry mustard, seasoning salt, green onion and white pepper.
7Add quail.
8Simmer 1 hour.
9In a skillet, brown sausage and drain well.
10Remove quail, debone and cut into bite-size pieces.
11Return quail pieces to liquid.
12Add sausage.
13Prior to serving, stir in gumbo file.
14Serve in bowls over cooked rice.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American