Squirrel Jambalaya

Recipe Ingredients

1 cup	237ml	Squirrel (medium)
		Salt and cayenne pepper
2		E onions - chopped (large)
3		Celery stalks - chopped
1		Garlic clove - chopped
3 tablespoons	45ml	Oil
1/4		Green pepper - chopped
4 tablespoons	60ml	Parsley - chopped
1 cup	160g / 5.6oz	Uncooked rice - washed
1 1/2 cups	355ml	Water
2 teaspoons	10ml	Salt
		Louisiana hot sauce - to taste

Recipe Instructions

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet.

Saute onions, celery, garlic, green pepper and parsley in oil until wilted.

Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender.

Add rice and water. Stir thoroughly.

Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.

October, 1990 - Louisiana Conservationist Calendar

Source:
Garry Howard

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