Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELDS 4 SERVINGS--------------------------
8 ea Of quails (2 per plate) 1/2 c Salt
1/2 c Corn, frozen 1 T Granulated garlic
1/4 c Cilantro, minced 1 T Ground black pepper
1/2 lb Crabmeat 1 T Cayenne pepper
1/2 lb Crawfish 2 t Granulated onion
3 pk Philadelphia cream Cheese 2 T Paprika
1/2 md Red onion, finely chopped 1 1/2 T Thyme
3 ea Jalapenos, julienned 1 1/2 T Oregano
1 t Worchestershire sauce ** Cream Sauce **
1 1/2 T Seafood seasoning (recipe 2 ea Tomatoes, seedless and
-attached) or -skinless
Tony Chachere's seasoning 2 T Crystal hot sauce
1 1/2 t Creole mustard 1 qt Heavy whipping cream
1 T Fresh garlic, minced 3 ea Jalapeanos
2 t Chili powder or ground cumin 2 1/2 md Red onions, diced fiely
Fresh parsley Salt Pepper to taste
12 ea Butterfly shrimp for Cornstarch
-garnish (3 for every plate) Water
** Seafood Seasoning **

Filling: Saute corn, cilantro, garlic, red onions, and jalapeanos in
butter. Let cool. Add all other ingredients and mix until
incorporated. Stuff quail and bake at 350 for 6 minutes or light
brown in color. Sauce: Add all ingredients in a saucepan and leat
until a boil starts; add in a cornstarch and water solution. You
must stir constantly until sauce thickens; remove from heat. Garnish:
In a saucepan cook 3 butterfly shrimp for every quail in butter.
Sprinkle parsley over entire plate. by: John Baker Winner of the
Slidell Sentry News Chef's Sentry Grand Prize.

Submitted By EARL CRAVENS On 11-17-94

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