| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
1 |
Servings |
INGREDIENTS
| 1 |
|
Squirrel, medium |
|
|
Salt and red pepper |
| 3 |
tb |
Oil |
| 2 |
|
Onions, large, chopped |
| 3 |
|
Celery stalks, chopped |
| 1 |
|
Garlic clove, chopped |
| 1/4 |
|
Bell pepper, chopped |
| 4 |
tb |
Parsley, chopped |
| 2 |
c |
Uncooked rice, washed |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Salt |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”