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Squirrel Gumbo

Name: Squirrel Gumbo
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Yield: 8 servings
Cuisine: Squirrel
Ingredients: 4 . Squirrels, cleaned; 1 . Onion, diced; 1 . Bell pepper, diced; 2 . Celery sticks, diced; 1 cup Vegetable oil; 1 1/4 cup All purpose flour; 5 . Cloves of garlic, minced; 6 cups Low sodium chicken broth; 2 tbsp Worcestershire sauce; . . Hot sauce to taste; 6 oz Fresh Okra, sauteed; Seasonings: . 1 ½ tbsp paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp black pepper, ½ tbsp dried oregano, salt & cayenne to taste

A rich, slow-simmered squirrel gumbo packed with tender meat, deep roux flavor, and classic Southern spices for a true comfort-food classic.

Prep Time

20m

Cook Time

300m

Total Time

320m

Servings

Rating

Not rated

Ingredients

4 . Squirrels, cleaned

1 . Onion, diced

1 . Bell pepper, diced

2 . Celery sticks, diced

1 cup Vegetable oil

1 1/4 cup All purpose flour

5 . Cloves of garlic, minced

6 cups Low sodium chicken broth

2 tbsp Worcestershire sauce

. . Hot sauce to taste

6 oz Fresh Okra, sauteed

Seasonings: . 1 ½ tbsp paprika, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp black pepper, ½ tbsp dried oregano, salt & cayenne to taste

Instructions

0 of 8 complete

Place squirrels in a pot and cover with water. Simmer on low for 3–4 hours until meat falls off the bone. Debone and set aside.

Make a roux: whisk 1 cup oil + 1 ¼ cup flour over medium-low heat, stirring constantly until dark brown (45–60 minutes). Remove from heat and set aside.

In a large pot, brown the sausage. Remove sausage and set aside.

Add onion, bell pepper, and celery to the pot (in sausage drippings). Cook until tender, then stir in garlic and cook 1 more minute.

Add 1/3 cup prepared roux to the pot, stirring well. Slowly whisk in chicken broth until smooth.

Mix in seasoning blend, Worcestershire, and hot sauce.

Return sausage, squirrel meat, and sautéed okra to the pot.

Simmer on low for at least 1 hour. Serve hot over rice.

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