| INGREDIENTS |
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1 ea Squirrel, medium
1 x Salt and red pepper
3 tb Oil
2 ea Onions, large, chopped
3 ea Celery stalks, chopped
1 ea Garlic clove, chopped
1/4 ea Bell pepper, chopped
4 tb Parsley, chopped
2 c Uncooked rice, washed
1 1/2 c Water
2 tb Salt
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| INSTRUCTIONS |
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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
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