SQUIRREL JAMBALAYA
 
1 medium  squirrel
  salt and red pepper
2 large  onions, chopped
3 stalk  celery, chopped
1 clove  garlic, chopped
3 Tbsp  oil
1/4   green pepper, chopped
4 Tbsp  chopped parsley
1 cup  uncooked rice, washed
1-1/2 cup  water
2 tsp  salt
  hot sauce to taste
 
Cut squirrel into serving pieces and season well. Saute in oil until 
brown; remove from skillet. Saute onions, celery, garlic, green pepper and 
parsley in oil until wilted. Put squirrel back into skillet; cover. Cook 
slowly about 30 minutes or until squirrel is tender. Add rice and water. 
Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes or 
until rice is cooked. 
Serves 4. 
 
 
 
 
(ID: 81571) Mirror: rec.food.recipes: Wed, May 22, 2002


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