Recipes > Dinner

Dirty Rice Stuffed Quail

Prep Time

15 minutes

Cook Time

30 minutes


2-4 people

These Dirty Rice Stuffed Quails by Chef Edouardo Jordan are packed with flavor for an elegantly delicious dinner.


  • 1 Package Quail, Deboned

  • 1 Box Tony’s Creole Dirty Rice Mix

  • Tony’s More Spice Creole Seasoning (to Taste)

  • Clear


  1. Preheat oven to 350°F.
  2. Cook the Tony’s Creole Dirty Rice Mix according to box directions (ground beef or ground chicken optional).
  3. Chill the finished dirty rice until cold.
  4. Remove the quail from the package and place on a paper towel to dry.
  5. Season the inside of the quails with Tony’s More Spice Creole Seasoning, to taste.
  6. Stuff the quails with dirty rice until breasts are plump.
  7. Heat a cast iron or nonstick pan with olive oil or a neutral oil. Heat just before the smoke point and place birds breast side down.
  8. Sear until golden brown and flip over. Baste birds in hot oil and finish in the oven for two minutes at 350°F.
  9. Remove from oven and sprinkle with a little more Tony’s More Spice Creole Seasoning.
  10. Allow to rest. Slice and serve over collard greens.

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