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
Ingredients
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
Instructions
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.
Enjoy.
10-4 Willy
2 comments:
Interesting, I'm going to copy this and give it a try.
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.
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