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Make the gumbo: Heat oil in an 8-qt. Dutch oven over high and sprinkle in flour; make a dark roux. Cook garlic, bell pepper, onion, and celery until soft, 5-7 minutes. Stir in tomato paste; cook 3 minutes. Add stock; boil. Reduce heat to medium; add andouille, okra, Worcestershire sauce, oregano, thyme, bay leaf, salt, and pepper, and cook, stirring occasionally, until gumbo is reduced by a third, 1½–2 hours. Transfer half the andouille to a cutting board; mince and set aside. Discard bay leaf, and working in batches, purée gumbo in a blender until smooth. Keep gumbo warm.
Make the quail stuffing: Melt bacon fat in a 12" skillet over medium-high. Cook rice, garlic, scallion, bell pepper, and onion until soft, 5-7 minutes. Stir in reserved minced andouille, 1 cup gumbo, the bread crumbs, salt, and pepper; let cool.
Stuff the quail and bake: Heat oven to 475°. Season quail with salt and pepper. Spoon stuffing into the cavity of each quail; transfer to a 9"x13" baking dish and sprinkle with paprika. Cook until an instant-read thermometer inserted into the thickest part of the thigh reads 165°, about 25 minutes. Divide quail between 8 bowls and top with gumbo; garnish with minced egg and chives.