0
(0)
CATEGORY CUISINE TAG YIELD
Meats Soup 12 Servings

INGREDIENTS

3 -(up to)
4 Squirrels; cleaned
1 Chicken (up to)
2 c Bell pepper; chopped (up to)
2 c Celery; chopped
1 qt Stewed tomatoes
1 cn (small) tomato sauce
2 c Canned okra (up to)
3 tb Creole gumbo file; or to taste
3/4 c Dark roux

INSTRUCTIONS

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,
http://www.erols.com/hosey.

A Message from our Provider:

“Hell! . . . I’d forgotten about that!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?