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Squirrel Gumbo


¼ cupbutter or margarine
1 tablespoonbacon drippings
2 cupsliced okra
1 small onion chopped
¼ cupchopped green pepper
5 cupchicken broth
2 cuppeeled, chopped tomato
1 bay leaf
salt and pepper to taste
½ cupuncooked regular rice
1 cupdiced, cooked squirrel
1 tablespoonchopped 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