Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce

Ingredients

• 2 tablespoons butter, plus more for coating quail
• 1/2 cup chopped celery
• 1 cup chopped onion
• 2 teaspoons chopped thyme
• 1 teaspoon minced garlic
• 1/2-pound shrimp, peeled and deveined
• 1/4-pound andouille sausage, quartered and sliced
• 2 cups chicken or shrimp stock or broth
• 2 cups bread, crust removed, cubed, lightly toasted
• 1/2 cup chopped green onion
• 3 tablespoons chopped parsley leaves
• Salt and pepper
• Hot pepper sauce (recommended: Tabasco)
• 8 semi-boneless quail (about 4 ounces each), split down the back
• Spicy White Wine Sauce, recipe follows
• 2 tablespoons chopped shallots
• 1/2 cup white wine
• 1 cup chicken or shrimp stock or broth
• 1/4 cup hot sauce (recommended: Crystal)
• 3 tablespoons butter, cut into tablespoons
• Squeeze fresh lemon juice
• Pinch salt

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