Have some friends from Louisiana that shoot squirrels during the season (Yes Virginia, there is a season in LA). They freeze them and make Squirrel Gumbo during the winter months.
They seem to think it is a real treat.
There is nothing like some squirrel gumbo to spice up your day.
Sometimes you just need to spice up your life with a gumbo. Try making a squirrel gumbo, and bring the South into your kitchen.
Feed the whole neighborhood with this recipe. You can now have an annual squirrel stew party! Everyone will look forward to your gumbo of the trees.
Ingredients:
3-4 squirrels; cleaned
1 chicken
2 cups bell pepper; chopped
2 cups celery; chopped
1 qt stewed tomatoes
1 can tomato sauce
2 cups canned okra
3 tablespoons Creole gumbo fil?; or to taste
3/4 cups dark roux (oil and flour)
Pressure cook and debone squirrels and chicken. Save the broth. To make the boiling broth, add bell pepper, celery, onion, tomatoes and tomato sauce. Make roux (using oil and flour in equal parts, in a heavy skillet brown roux) and add to the above mixture, stirring until well blended. Cook until vegetables are tender. Add meat and okra. Season to taste. You may also want to add hot sauce to taste. Simmer for 15 minutes. Just before serving or when serving, add fil?? to taste. Serve over rice. Serves 15 to 20.
Welcome to New Orleans, game style!
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Originally Posted by ChickNorris
