Lynn's Squirrel Gumbo
3 x -(up to)
4 x Squirrels, cleaned
1 x Chicken
1 1/2 x -(up to)
2 cup Bell pepper, chopped
1 1/2 x -(up to)
2 cup Celery, chopped
1 qt Stewed tomatoes
1 can (small) tomato sauce
2 cup Canned okra
2 x -(up to)
3 tbl Creole gumbo file, or to taste
3/4 cup Dark roux
Method :
Pressure cook and debone squirrels and chicken. Save the broth. To boiling
broth, add bell pepper, celery, onion, tomatoes and tomato sauce.
Make roux (using oil and flour in equal parts, in a heavy skillet brown roux)
and add to the above mixture, stirring until well blended. Cook until vegetables
are tender. Add meat and okra. Season to taste. You may also want to add hot
sauce to taste. Simmer for 15 minutes. Just before serving or when serving, add
file to taste. Serve over rice.
Serves 15 to 20.