Method for Quail:
NOTE: Although it is best to use boneless quail for this recipe, you may also use bone-in birds if boneless is not available. Season birds inside and out using salt, cracked black pepper and granulated garlic. Season cooked white rice to taste with salt, pepper, granulated garlic, filé powder and chopped parsley. Stuff cavity of each quail with 1 tablespoon rice mixture, 1 slice andouille, 1 oyster and a second tablespoon of rice mixture. Continue this process until all birds have been stuffed. Cover with plastic wrap and set aside.
Method for Gumbo:
In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until a golden brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in mushrooms and tasso. Cook an additional 3 minutes then add chicken stock, one ladle at a time, stirring constantly. Stir in thyme, bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper and granulated garlic. Place stuffed quail into gumbo and allow to simmer 30 minutes. When quail are tender and legs separate from body easily, remove birds to a platter and keep warm. Strain all seasonings from gumbo through a fine sieve and reserve gumbo liquid. Return stock to pot, add quail, green onions and parsley then bring to a low boil. To serve, place 1 quail in center of each soup bowl and cover with gumbo liquid.