Squirrel or Rabbit Gumbo

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

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;