This picture is of a bowl of gumbo made with guinea fowl.
Grandmas Squirrel Gumbo
Make a dark roux with 2 cups of flour and about 1 cup of oil.
(You can buy ready made roux but homemade is the best, if you want to make you own but don't know how...Preheat the oven to 350 degrees. Place the oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.)
1 gallon of water
4 squirrels cut in half
6 chicken bullion cubes
1 pound of good smoked sausage (Cut into bite size pieces)
1 large onion (Chopped)
1 bell pepper (Chopped)
2 stalks celery (Chopped)
3 tablespoons liquid smoke (leave this out if using smoked meat)
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley flakes
1 bunch green onions (chopped)
Salt and pepper to taste
Cut the squirrels in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until squirrel is tender, remove the meat from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while squirrel is cooling, all the fat will rise to the top.
With a large spoon skim fat off the top of the gumbo.
Pick the meat off the bone and add it back to the pot and heat it through; season with salt and pepper to taste.
You can substitute just about anything for the squirrel. Chicken, guinea foul and wild game works very well, ducks, geese, rabbits, turkey, quail, pheasant, ect. Just make sure to simmer it long enough to get it tender.
Serve over rice in soup bowls.
Grandmas Squirrel Gumbo
Make a dark roux with 2 cups of flour and about 1 cup of oil.
(You can buy ready made roux but homemade is the best, if you want to make you own but don't know how...Preheat the oven to 350 degrees. Place the oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.)
1 gallon of water
4 squirrels cut in half
6 chicken bullion cubes
1 pound of good smoked sausage (Cut into bite size pieces)
1 large onion (Chopped)
1 bell pepper (Chopped)
2 stalks celery (Chopped)
3 tablespoons liquid smoke (leave this out if using smoked meat)
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley flakes
1 bunch green onions (chopped)
Salt and pepper to taste
Cut the squirrels in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until squirrel is tender, remove the meat from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while squirrel is cooling, all the fat will rise to the top.
With a large spoon skim fat off the top of the gumbo.
Pick the meat off the bone and add it back to the pot and heat it through; season with salt and pepper to taste.
You can substitute just about anything for the squirrel. Chicken, guinea foul and wild game works very well, ducks, geese, rabbits, turkey, quail, pheasant, ect. Just make sure to simmer it long enough to get it tender.
Serve over rice in soup bowls.
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