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.
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