Jazz Fest Food: Prejean’s Pheasant, Quail and Andouille Gumbo recipe

Dark roux is one of the secrets of the famous Pheasant, Quail and Andouille Gumbo from Prejean’s Restaurant.

Bob Guilbeau, owner of the Cajun restaurant in Lafayette, says the dish was created more than 25 years ago specifically for Jazz Fest. Guilbeau credits former chef, the late James Graham, for developing the recipe based the Prejean’s Restaurant original award-winning chicken and sausage gumbo recipe.

“The goal of this recipe was to provide an interesting and unique taste of Cajun Louisiana to the festival goers that they couldn’t find anywhere else,” Guilbeau said.

Each year, many fans crowd the vendor booth serving up gallons of the popular Pheasant, Quail and Andouille Gumbo. The vendor is also well-known for its crawfish enchiladas.

Guilbeau allowed us to share the recipe from Prejean’s cookbook.

Photo courtesy: Prejean’s Restaurant

Ingredients

  • 1/4 cup corn oil
  • 1/2 pound andouille sausage, sliced into 1/4-inch thick circles
  • 1/4 pound Cajun smoked sausage, sliced into 1/4-inch thick circles
  • 3/4 cup coarsely diced onion
  • 1/2 cup coarsely diced bell pepper
  • 1/4 cup finely diced celery
  • 3 boneless quail
  • 2 boneless pheasant breasts
  • 2 tablespoons paprika
  • 3 tablespoons sliced green onion tops
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 2 1/2 quarts concentrated basic chicken stock
  • 1/2 cup plus 1 tablespoon dark rough
  • 2 teaspoons Kitchen Bouquet
  • 3 dashes Tabasco brand pepper sauce

Directions

Heat corn oil to hot and maintain heat in an 8-quart cast iron or other heavy pot over medium-low heat.

Meanwhile, in a nonstick skillet, brown andouille sausage and add to oil in the cast iron pot. Repeat process with Cajun sausage, onion, bell pepper, and celery, quail and pheasant, sautéing each ingredient individually and transferring each ingredient to the cast iron pot as it is browned.

Add the paprika, black pepper, white pepper, cayenne, and bay leaf to the pot and stir. Mix in stock. Stir in roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.

Add Kitchen Bouquet, Tobasco, and green onions and stir well. Simmer 5 minutes longer. Serve hot.

This recipe makes 5 quarts.

Serve this award-winning gumbo over cooked rice with potato salad on the side.

Recipe courtesy of Bud Guilbeau, owner of Prejean’s Restaurant