Squirrel or Rabbit Gumbo

Name: Squirrel or Rabbit Gumbo (Gombo d’Ecureuil ou de Lapin)
Cuisine: United States
Ingredients: Salt and Pepper to Taste; ½ Pod of Red Pepper, Without the Seed; 2 Quarts of Oyster Liquor; A Dash of Cayenne; A Tablespoonful of Lard, or 2 of Butter; 3 Dozen Oysters; A Large Onion; 3 Sprigs of Parsley; 2 Slices or ½ Pound of Lean Ham; A Bay Leaf; A Sprig of Thyme; A Fine Squirrel, or Rabbit

Gombo d’Ecureuil ou de Lapin

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

These are famous Creole Gumbos. The following ingredients are used:

Ingredients

A Fine Squirrel, or Rabbit
2 Slices or ½ Pound of Lean Ham

Americas
United States
Stew
Spicy
New Orleans
Gluten-free

Method

Skin, clean and cut up the Squirrel or Rabbit, as for a fricassee. Dredge well with salt and black pepper. Cut the ham into dice shape, and chop the onion, parsley and thyme very fine. Put the lard or butter into a deep stew pot and when hot, put in the Squirrel or Rabbit. Cover closely and fry for about eight or ten minutes. Then proceed in exactly the same manner as for Chicken Gumbo;