6 dressed quail
1 lb pork sausage
3 stalks celery, sliced
1 lb brown rice
salt and pepper to taste

Cook sausage by crumbling into the dutch oven and
frying until browned. Chop and add the celery to the
cooking sausage. Add the brown rice, stirring to assure
that the rice is coated with the juices from the cooked
sausage and celery. Slowly add water to cover the rice
mixture 1/4 inch. Add salt and pepper to taste. Salt the
quail and place on the rice, breast up. Cover and
simmer on a slow heat for 40 minutes. Check cooking
progress to assure the rice is neither too wet nor too
dry. Adjust by adding water or opening the lid. To
brown the birds, add coals to the top of the oven for
about the last 10 minutes of cooking.