Squirrel or Rabbit Gumbo

Gombo d’Ecureuil ou de Lapin

Preparation info

  • Difficulty


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:


  • A Fine Squirrel, or Rabbit
  • 2 Slices or ½ Pound of Lean Ham
  • 3 Sprigs of Parsley
  • A Sprig of Thyme
  • A Bay Leaf
  • A Tablespoonful of Lard, or 2 of Butter
  • A Large Onion
  • 3 Dozen Oysters
  • 2 Quarts of Oyster Liquor
  • ½ Pod of Red Pepper, Without the Seed
  • A Dash of Cayenne
  • 2 or 3 Tablespoonfuls of File
  • Salt and Pepper to Taste


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.