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Squirrel Jambalaya


1 squirrel (i make it 2)
salt & pepper
3 TB of oil
2 large onions
3 celery stalks
1 clove garlic
1/4 bell pepper (i use the whole pepper)
4 TB parsley (i use 2)
2 cups uncooked rice
1 quart tomatoes w/juice (rough chop them if they are whole; i use homemade)
2 TB salt
package of okra (use fresh if ya got it)
Cut squirrel into pieces and salt and pepper. Saute in oil until brown; remove from skillet. Chop and saute onion, pepper, celery, parsley and garlic in oil until wilted. Put squirrel back in skillet, cover and cook on low about 20 minutes or until squirrel is tender. Add rice, tomatoes, sliced okra and salt, stir, then simmer slowly 30 minutes or until rice is cooked. (check after 15-20 minutes and if the rice has soaked up all the juice, add a little more tomato juice or water.)
The recipe doesnt call for it, but i add Louisiana Cajun Seasoning or Zatarains Creole Seasoning to taste.

Fish chowder
Grilled Cedar-Planked Salmon

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