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Squirrel Jambalaya

1 md Squirrel
Salt and cayenne pepper
2 lg Onions - chopped
3 Celery stalks - chopped
1 Garlic clove - chopped
3 tb Oil
1/4 Green pepper - chopped
4 tb Parsley - chopped
1 c Uncooked rice - washed
1 1/2 c Water
2 ts Salt
Louisiana Hot Sauce - to taste

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green pepper and parsley in oil until wilted. Put squirrel back into skillet; cover. Cook slowly about 30 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt and hot sauce; cook slowly about 30 minutes, or until rice is cooked.

Serves 4.


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