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3 (up to) 4 Squirrels; cleaned
1 1/2 (up to) 2 c Bell pepper; chopped
1 1/2 (up to) 2 c Celery; chopped
1 qt Stewed tomatoes
1 cn (small) tomato sauce
2 c Canned okra
2 (up to) 3 tb Creole gumbo file; or to taste
3/4 c Dark roux
Pressure cook and debone squirrels and chicken. Save the broth. To
boiling broth, add bell pepper, celery, onion, tomatoes and tomato
sauce. Make roux (using oil and flour in equal parts, in a heavy
skillet brown roux) and add to the above mixture, stirring until well
blended. Cook until vegetables are tender. Add meat and okra. Season
to taste. You may also want to add hot sauce to taste. Simmer for 15
minutes. Just before serving or when serving, add filé to taste.
Serve over rice. Serves 15 to 20.
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