SQUIRREL OR NUTRIA GUMBO
• 2 lb. Bone-in nutria (or squirrel), skinned
• 1 lb. Crayfish tail meat
• 1/2 lb. Andouille sausage, sliced thin
• 2 cups Shucked oysters and their reserved juices
• 7 Tb flour
• 7 Tb canola oil
• 1 cup each small diced celery, onion, poblano pepper
• 12 ounces tomato puree
• 3 Tb Worcestershire sauce
• 3 Tb gumbo file powder (ground sassafras)
• 1 serrano chile, minced, seeds included
• 5 cups chicken stock
• 2 cups fish stock
• 1 cup clam juice
• 1 Tb fresh thyme leaves
• 1 Tb Cajun seasoning
• 2 cloves minced garlic
• 1 bay leaf
Place the flour and oil in a large well insulated soup pot over medium heat.
Stir every 45 seconds or so as the roux turns blond, then brown, then dark brown.
Chop the nutria into 2 inch pieces.
When the roux is very dark brown and aromatic, add the nutria and brown.
Add the vegetables, andouille sausage, herbs, spices and garlic.
Saute until onions are glassy, about 4-5 minutes, add the tomatoes and stir.
Add the stock and Worcestershire sauce.
Bring mixture to a boil, reduce heat to maintain a simmer, and simmer for 75 minutes.
Add the seafood, raise heat back to medium and continue cooking for 15 minutes, stirring occasionally.
Season with salt and pepper and serve with white long grain rice, passing crusty bread at the table.
Recipe courtesy of Bizarre Foods with Andrew Zimmern on the Travel Channel