Beazell's Cook Book

Squirrel Gumbo

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Squirrel Gumbo  





8 ounces roux

3 squirrels, cut into pieces

2 teaspoons Beazell's Cajun Seasoning

1 pound smoked sausage, sliced

1/2 cup onion, chopped

1 medium bell pepper, chopped

1/3 cup onion tops, chopped

10 cups water

1 (14-ounce) can chicken broth




Add water and broth to pot. Bring to a boil. Once boiling, add the roux, Beazell's Cajun Seasoning and vegetables; stirring continuously until roux is fully dissolved. Add squirrel that has been sprinkled with Beazell's Cajun Seasoning and your sausage.

Boil uncovered over medium high heat for 60 minutes or until tender. Some species of squirrels take longer to get tender. If necessary, add more water, cover and boil for 30 minutes. This will tender a tough squirrel up. Serve over warm rice.


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