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