Rev BJ Friley


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


★★★★★ 1 vote

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
  • 6
  • 1 lb
    link sausage, cut into bite-sized pieces
  • 3 Tbsp
    gumbo file
  • ·
    cooked brown or white rice



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

Printable Recipe Card


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

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