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ArmySon · November 6, 2000, 11:34 AM

This is for one since I'm single

1 Squirrel
Salt and red pepper (to your liking)
3 tb Oil
2 ea Onions, large, chopped
3 ea Celery stalks, chopped
1 ea Garlic clove, chopped
1/4 ea Bell pepper, chopped
4 tb Parsley, chopped
2 cup Uncooked rice, washed
1 1/2 cup Water
2 tb Salt

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. You can brown the rice to give a distinctive look and taste to the jambalaya. This works pretty good with pheasant and rabbit too.

November 6, 2000, 11:34 AM	#6
ArmySon Staff Alumnus Join Date: April 14, 2000 Posts: 2,926	This is for one since I'm single 1 Squirrel Salt and red pepper (to your liking) 3 tb Oil 2 ea Onions, large, chopped 3 ea Celery stalks, chopped 1 ea Garlic clove, chopped 1/4 ea Bell pepper, chopped 4 tb Parsley, chopped 2 cup Uncooked rice, washed 1 1/2 cup Water 2 tb Salt Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. You can brown the rice to give a distinctive look and taste to the jambalaya. This works pretty good with pheasant and rabbit too.