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Squirrel Jambalaya


Course : Cajun
Serves: 4
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Ingredients:


1 teaspoon Louisiana hot sauce - to taste

2 teaspoons salt

1 1/2 cups water

1 cup uncooked rice - washed

4 tablespoons parsley - chopped

1/4 medium green pepper - chopped

3 tablespoons oil

1 clove garlic - chopped

3 medium celery stalks - chopped

2 large e onions - chopped

1 teaspoon salt and cayenne pepper

1 medium squirrel
 

Preparation / Directions:


Cut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet. Sauté 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 and hot sauce; cook slowly about 30 minutes, or until rice is cooked. October, 1990 - Louisiana Conservationist Calendar

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