Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3/4       cup           vegetable oil
1         cup           bleached all-purpose flour
2         cups          chopped yellow onions
1         cup           seeded and chopped green bell peppers
1/2       cup           chopped celery
1         teaspoon      salt
1         teaspoon      cayenne
3                       bay leaves
4                       quail, about 3 1/2 ounces each, breastbones removed
2         teaspoons     minced garlic
8         cups          Chicken Stock 
1         pound         smoked sausage, cut crosswise into 1/4-inch-thick slices
1/2       cup           chopped green onions (scallions), green parts only
2         tablespoons   finely chopped fresh parsley leaves

Preparation:

Combine the oil and flour in a large nonstick saucepan over medium heat. Cook, stirring constantly, until the roux mixture is dark brown, the color of chocolate, 30 to 35 minutes. Add the onions, peppers, celery, salt, cayenne, and bay leaves. Cook the vegetables, stirring often, until they are soft and tender, about 10 minutes. Add the quail and garlic. Cook for about 5 minutes, turning the quail in the roux to coat evenly. Add the stock and sausage. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer, uncovered, until the quail are very tender, about 1 hour. Skim off any fat that rises to the surface of the gumbo and discard. Remove the bay leaves. Stir in the green onions and parsley. Serve immediately with steamed white rice.