Squirrel and Rabbit Gumbo Recipe
Ingredients
| Onions | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Bell pepper | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Teaspoon, chopped | |
| Lea & perrins worcestershire sauce | 2 Tablespoon | |
| Dry white wine | 4 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Louisiana hot sauce or 1 hot pepper (cayenne) | ||
| Meat | 2 Pound | |
| Andouille sausage | 1 Pound, smoked | |
| Flour and oil for roux | ||
Directions
Make a very dark roux.
Add celery, onions, and bell pepper, stirring constantly until the onions are clear.
Add the garlic, parsley, water, Lea & Perrins, Louisiana hot sauce, and wine.
Drop in the meat.
Let cook for two or more hours.
Add celery, onions, and bell pepper, stirring constantly until the onions are clear.
Add the garlic, parsley, water, Lea & Perrins, Louisiana hot sauce, and wine.
Drop in the meat.
Let cook for two or more hours.
Chef
