Squirrel Jambalaya Recipe

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Squirrel Jambalaya Ingredients

1 each squirrel, medium
1 salt and red pepper
3 tbsp oil
2 each onions, large, chopped
3 each celery stalks, chopped
1 each garlic clove, chopped
1/4 each bell pepper, chopped
4 tbsp parsley, chopped
2 cup uncooked rice, washed
1 1/2 cup water
2 tbsp salt

A Recipe for
Squirrel Jambalaya

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
Robert Frost

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Squirrel Jambalaya

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Squirrel Jambalaya Directions

Cut squirrel into serving pieces and season well. Saute in oil until
brown; remove from skillet. Saute onions, celery, garlic, bell pepper
and parsley in oil until wilted. Replace squirrel in skillet; cover
and cook slowly about 20 minutes or until squirrel is tender. Add
rice and water. Stir thoroughly. Add salt. Cook slowly about 30
minutes or until rice is cooked. Hugg's Note: Browning rice in hot
oil, almost as one makes a roux but more golden, gives a distinctive
taste and appearance to jambalaya. Tried and proven! Also for: Add
more than 1 squirrel or use wildfowl, rabbit, nutria etc Source:
LOUISIANA CONSERVATIONIST Sept 76 Recipe date: 09/22/76

Serves: 1

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Squirrel Jambalaya Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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