These are famous Creole Gumbos. The following ingredients are used:
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; add the “File” at the time indicated, and serve with Boiled Louisiana Rice.