Don Dubuc’s Squirrel and Rabbit Gumbo with Andouille
4 squirrels or 2 rabbits (or any combination of squirrel and rabbit), cut in serving size pieces and marinated overnight in milk to lighten and tenderize
1 pound andouille, sliced
1 cup vegetable oil
1 cup flour
2 cups diced onions
1 cup dried celery
1 cup diced green bell peppers
¼ cup minced garlic
3 quarts water or chicken stock
Salt and cracked black pepper, to taste
Granulated garlic, to taste
Favorite Creole seasoning, to taste
1 cup sliced green onions
½ cup chopped parsley
Favorite hot sauce, to taste
Steamed white rice, for serving
In a large cast-iron pot heat vegetable oil over medium heat. Add flour and cook, whisking constantly, until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic, and sauté 3-5 minutes, or until vegetables are wilted.
Add squirrel and/or rabbit pieces and andouille, and cook 5-7 minutes, or until meats are browned on all sides. Add stock and bring to a rolling boil. Reduce heat and simmer 1½ hours, or until meats are tender. Season to taste with salt and pepper, granulated garlic and Creole seasoning.
Stir in green onions and parsley just before serving. Serve hot over steamed white rice and garnish with a dash of hot sauce.