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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Food Tip
Try basting or searing beef with stock or broth instead of oil.

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This is a recipe for Squirrel Jambalaya from the recipe cookbook of Recipes-to-go (Meat)

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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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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