Saturday, September 08, 2007

Cajun Squirrel Stew

Willy done decided that since this is the first day of Squirrel season in Arkansas that Willy would honor that day by giving out this great Cajun Squirrel Stew Recipe.

The Stew might be a little spicy for some of you non-redneck squirrel hunters, but if it is you can just wait around and Willy will tell you how to cook Squirrel Brains - a Delicacy in the Hills of Arkansas

Cajun Squirrel Stew


Squirrels - cut into serving pieces, amount depends on how many you can eat

olive oil

1 large onion

1 large green bell pepper

2 cloves garlic~

Cajun spice (Tony Chachere's recommended)

2 tbsp Tabasco sauce

4 tbsp ketchup

1 tbsp Gumbo File seasoning

cooked rice


In a deep pot or dutch oven, heat some olive oil.

Season the squirrel on all sides with the Cajun seasoning.

Add to the hot oil and turn to brown on all sides. Continue to cook until done.

Place the onion, bell pepper and garlic in a blender. Cover with water and chop. Add to the pot when squirrel is done.

Sprinkle the added vegetables with Cajun seasoning.

Add the Tabasco sauce, ketchup and the Gumbo File.

Stir to mix well.

Serve over the cooked rice.


10-4 Willy


Anonymous said...

Interesting, I'm going to copy this and give it a try.

MotherPie said...

They eat squirrells (with brains) in East Texas, too. Be careful where you eat your gumbo is all I have to say.

Some might say that West Texans eat prairie dogs but I've never heard of that.