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Squirrel: Squirrel Gumbo

Source of Recipe

A Taste of Louisiana


List of Ingredients

3 -(up to) 4 Squirrels cleaned
1 Chicken
1 1/2 -(up to) 2 c Bell pepper chopped
1 1/2 -(up to) 2 c Celery chopped
1 qt Stewed tomatoes
1 cn (small) tomato sauce
2 c Canned okra
2 -(up to)
3 tb Creole gumbo file or to -taste
3/4 c Dark roux


Recipe

Pressure cook and debone squirrels and chicken. Save the broth. To 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 file to taste. Serve over rice. Serves 15 to 20.