Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | -(up to) |
| 4 \N | Squirrels; cleaned |
| 1 \N | Chicken (up to) |
| 2 cups | Bell pepper; chopped (up to) |
| 2 cups | Celery; chopped |
| 1 quart | Stewed tomatoes |
| 1 can | (small) tomato sauce |
| 2 cups | Canned okra (up to) |
| 3 tablespoons | Creole gumbo file; or to taste |
| ¾ cup | Dark roux |
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 fil‚ to taste. Serve over rice. Serves 15 to 20.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .