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    Squirrel: Squirrel Jambalaya

    Source of Recipe

    October, 1990 - Louisiana Conservationist Calendar

    List of Ingredients

    1 medium Squirrel
    Salt and cayenne pepper
    2 lg Onions - chopped
    3 Celery stalks - chopped
    1 Garlic clove - chopped
    3 tb Oil
    1/4 Green pepper - chopped
    4 tb Parsley - chopped
    1 c Uncooked rice - washed
    1 1/2 c Water
    2 ts Salt
    Louisiana Hot Sauce - to Taste

    Recipe

    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. Serves 4.

 

 

 


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