Squirrel and Rabbit Gumbo

Name: Squirrel and Rabbit Gumbo
Ingredients: ½ cup parsley, chopped; ½ cup bell pepper, chopped; 1-½ cups onions, chopped; ½ cup celery, chopped; 4 cups dry white wine; 4 cups water; 2 tsp. garlic, chopped; 2 TBS. Lea & Perrins Worcestershire sauce; Louisiana hot sauce or 1 hot pepper (cayenne); 2 lbs. meat; Louisiana hot sauce or 1 hot pepper (cayenne); Louisiana hot sauce or 1 hot pepper (cayenne); Flour and oil for roux; Flour and oil for roux; 1 lb. andouille or smoked sausage; 1 lb. andouille or smoked sausage; Flour and oil for roux

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1-½ cups onions, chopped
½ cup celery, chopped
½ cup

Soup

Method

Make a very dark roux. Add celery, onions, and bell pepper, stirring constantly until the onions are clear. Add the garlic, parsley, water, Lea & Perrins, Louisiana hot sauce, and wine. Drop in the meat. Let cook for two or more hours.