Squirrel Gumbo
Straight from Squirrel Town, and the folks at Kary's Roux
3 Squirrels, cut into pieces (season to taste)
1 lb. Smoked Sausage
½ Cup Onion Tops, chopped
1 Onion, medium-sized, chopped
½ Cup Parsley, chopped
10 Cups Water
1 Can (14 oz.) Chicken Broth
8 Oz. Kary's Roux
Method:
1. Add water and broth to pot.
2. Once boiling add the roux and vegetables, stirring continuously until roux is dissolved. (This is a very important step. Any store bought roux should be dissolved by this method.)
3. Add squirrel and sausage.
4. Boil uncovered over medium high heat for 60 minutes or until tender. ( Author’s note: This depends on the age and the species of the squirrel. Red or fox squirrels are generally more tender than gray or cat squirrels.)
5. Serve over rice if desired.
