1 c. oil
1 c. flour
Bones from the quail
1 c. onions, chopped
1 c. green peppers, chopped
1/2 bunch parsley, chopped
1 c. celery, chopped
2 jalapeno peppers, minced
12 c. water
2 c. whole tomatoes, chopped
2 bay leaves
Salt to taste

In a large pot, heat oil on moderate heat. Incorporate flour into the oil a little at a time, stirring almost constantly, so as not to burn the roux. Cook the roux for about 15 minutes or until it gets to be a dark brown color. Add the quail bones and the vegetables and continue to cook until the roux turns a chocolate brown color. Add the water, tomatoes, bay leaves and salt. Bring the mixture to a boil. After the gumbo boils, reduce to a simmer and skim the impurities off the top. Continue to cook for 2 hours, skinning off the impurities periodically. If necessary, add more water if the gumbo becomes too thick. Strain the gumbo through a chinois or a kitchen strainer.

STUFFING FOR QUAIL:

6 quails, deboned
1/2 stick butter
1/2 med. yellow onion, chopped fine
1 bunch green onions, chopped fine
6 sprigs parsley, chopped fine
1/2 c. smoked sausage, diced
2 c. cooked rice

GARNISH:

6 hard boiled eggs, chopped coarse
3 green onions, chopped coarse