Friday, October 21, 2011


serves 10-12 people

1 rabbit, cut into pieces (about 2 pounds)
2 squirrels, cut up (about 1 pound)
6 slices bacon
2 cups flour
1 1/4 cup oil
4 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
4 cloves minced garlic
4 quarts chicken or beef stock
1 can (10 oz) tomatoes
1 pound smoked andouille sausage, diced
2 cups smoked ham, cut into bite size chunks
2 teaspoons Creole seasoning (or 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper)
2 cups chopped green onions
1/2 cup chopped parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary
2 tablespoons Tabasco

In a heavy pot or skillet brown the bacon. Remove when cooked and set aside. This will be added to your rabbit squirrel gumbo. Brown squirrel and rabbit in bacon oil until evenly brown on all sides on a medium heat. Remove and set aside.

Now make your roux. If you will use the same pot that you browned the rabbit and squirrel in, remove the bacon fat and scrape the bottom of the pot clean of browned pieces and reserve. You will use these pot scrapings later. Or you can get a clean large heavy pot. This is what you will cook your gumbo in.

Brown flour and oil to make a roux. Bring to a red brown color something on the order of milk chocolate. Add onions, green pepper, celery and garlic and saute' for 10 minutes to create your holy trinity.

After your vegetables are soft, add stock, rabbit and squirrel pieces, ham and sausage, bacon, tomatoes, pot scrapings from the rabbit and squirrel browning and all seasonings. Reserve the green onions and parsley.

Bring all this to a boil then reduce heat to simmer (low setting) and cook slowly for 1 1/2 to two hours. Stir occasionally and scrape the bottom of the pot to prevent sticking.

Test the rabbit and squirrel for tenderness and if not satisfactory simmer some more. Don't worry about over cooking. You cannot overcook when using a low heat and tending occasionally. If the gumbo looks a little too thick add more stock or water 1/2 cup at a time until you like the consistency.

When your rabbit squirrel gumbo is cooked add the green onions and parsley, cover and simmer 5 minutes. Serve with cooked white rice. This should be served with a ratio of 1/3 cup rice to 1 1/2 cup gumbo.

bacon recipe courtesy of: Gene Gautro, Gumbo Cooking ... New Orleans Style

1 comment:

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