One word: Gumbo!
If you've got a favored recipe for chicken gumbo just substitute squirrel for it. otherwise
Uncle Max's Ragin' Cajun Gumbo
(makes LOTS)(cut as you see fit)
STOCK
1-1.5 gallons water
At least 3 squirrels
hambone (ham boullion works in a pinch)
fish boullion*(I use Dashi, a Korean brand, or Knorr)
2 bayleaves
1Tablespoon dried thyme
ROUX
1Cup Flour
1/2Cup oil (veg./ peanut/whatever)
2T creole seasoning
1Cup chopped onion
1cup chopped celery
1cup chopped geen pepper
3-10 cloves garlic, chopped (to taste)
1 lb. andouille sausage or kielbasa/smoked sausage cut in bitesize pieces
1 lb. chopped okra (frozen is fine add at end)
chopped up ham*
1 lb. shrimp*
1/2 lb.fake crab (or real if you got it)*
1/2 lb. catfish nuggets*
1Tbl worcestershire
Salt/pepper to taste
gumbo file powder
cooked rice
First start up stock. start with cold water and throw everything in and
start it simmering. Skim scum off top of water. Simmer for at least an hour.
While this is happening you'll be able to chop up everything else and
probably wash the car. Strain the broth and get what meat you can off the
various bones.
In large cast iron skillet or dutch-oven start making the roux. Cook oil
and flour together over medium heat, stirring constantly, until the roux is dark caramel
(almost hershey's kiss) color. {Careful, this stuff burns easy and you
can't save it. If it burns, throw it away! (Also careful this stuff burns
you like hell if you get any on you.)} After it reaches the right color,
add the creole seasoning, turn it off and add the onion, celery, green
pepper, still stirring. It will be hot enough to cook them and they will keep it from
burning itself. Add garlic. Pour this all into the strained and
re-boiling broth. Stir so it won't be too lumpy. Add the sausage,
squirrel, okra, worcestershire sauce, and the ham* and let simmer for an
hour. Add the various seafood* and in ten minutes add 2-3 Tablespoons of
File powder. Serve over rice with extra hot sauce, worcestershire, and
file powder. That's good eatin'.
Feel free to cut or add anything to this recipe: seafood etc. I've had it with just the squirrel as the meat source and it was just fine.
