Ingredients
| Amount | Ingredient |
|---|---|
| ¼ cup | butter or margarine |
| 1 tablespoon | bacon drippings |
| 2 cup | sliced okra |
| 1 | small onion chopped |
| ¼ cup | chopped green pepper |
| 5 cup | chicken broth |
| 2 cup | peeled, chopped tomato |
| 1 | bay leaf |
| salt and pepper to taste | |
| ½ cup | uncooked regular rice |
| 1 cup | diced, cooked squirrel |
| 1 tablespoon | chopped fresh parsley |
How to Prepare
Melt butter and bacon drippings in a Dutch oven. Add okra, onion and green pepper; saute until onion is tender. Stir in broth, tomato, bay leaf, salt and pepper. Bring to a boil and stir in rice. Cover, reduce heat and simmer 20 minutes. Stir in squirrel and parsley and cook just until thoroughly heated. Remove bay leaf. Makes 7 cups