Squirrel jambalaya

4 servings

Ingredients

Quantity Ingredient
1 medium Squirrel
Salt and cayenne pepper
2 larges Onions, chopped
3 eaches Celery stalks, chopped
1 each Garlic clove, chipped
3 tablespoons Oil
¼ each Green pepper, chopped
4 tablespoons Parsley, chopped
2 cups Uncooked rice, washed
1½ cup Water
2 teaspoons Salt

Directions

INGREDIENTS

DIRECTIONS

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; cook slowly about 30 minutes or until rice is cooked. Serves 4. From the Official Louisiana Seafood & Wild Game Cookbook Published by Louisiana department of Wildlife and fisheries.

Submitted By FRED TOWNER On 10-13-94

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