Squirrel or Rabbit Gumbo
Published: Saturday, May 01, 2010, 10:31 AM Updated: Wednesday, May 19, 2010, 12:00 PM
By The Times-Picayune (Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated)
Squirrel or Rabbit Gumbo
Gumbo d'Ecureil ou de Lapin
Gumbo d'Ecureil ou de Lapin
1 Fine Squirrel or Rabbit
2 Slices or 1/2 Pound of Lean Ham
3 Sprigs of Parsley
1 Sprig of Thyme
I Bay Leaf
1 Large Onion
3 Dozen Oysters
2 Quarts of Oyster Water
1/2 Pod of Red Pepper, without the Seed
A Dash of Cayenne
Salt and pepper to Taste
2 Slices or 1/2 Pound of Lean Ham
3 Sprigs of Parsley
1 Sprig of Thyme
I Bay Leaf
1 Large Onion
3 Dozen Oysters
2 Quarts of Oyster Water
1/2 Pod of Red Pepper, without the Seed
A Dash of Cayenne
Salt and pepper to Taste
Skin, clean and cut up the squirrel or rabbit, as for a fricassee. Dredge well with salt and black pepper. Cut the ham into dice shapes, and chop the onion parsley and thyme very fine. Put the lard or butter into a deep stew pot and when hot, put in the squirrel or rabbit.
Cover closely and fry for about eight or ten minutes. Then proceed in exactly the same manner as for Chicken Gumbo: add the "File" at the time indicated, and serve with boiled Louisiana rice.
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