INGREDIENTS:Stuffing: 6 partially deboned quail 6 slices andouille 6 oysters, poached 3 tiger prawns or jumbo white shrimp 12 Tbsp. white rice, cooked pinch of filé powder 2 Tbsp. chopped parsley 1 Tbsp. minced red bell pepper 1 Tbsp. minced yellow bell pepper 1 Tbsp. snipped chives to taste, salt and black pepperGumbo: 1 cup vegetable oil 1 cup flour 2 cups diced onions 1 cup diced celery ½ cup diced bell pepper ¼ cup minced garlic 1 cup sliced oyster mushrooms ½ cup diced tasso 2 ½ quarts ...

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