Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Meat RecipesRabbit, Hare & Squirrel >  Squirrel or Nutria Gumbo


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



    • 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




   Rabbit, Hare & Squirrel    ·    Rabbit In Creamy Mustard Sauce    ·    Rabbit Stew with Celeriac    ·    Pot Roast Rabbit with Beans    ·    Hare Stew a la Parisienne (1893)    ·    Rabbit with Beer and Prunes    ·    Rabbit Cacciatora    ·    Rabbit Fricassee    ·    Easy Rabbit Stew    ·    Hasenpfeffer Recipe    ·    Italian Roasted Rabbit    ·    Jerk Grilled Rabbit    ·    Jugged Rabbit    ·    Mustard Marinated Rabbit    ·    Pot Roasted Rabbit    ·    Rabbit with Fennel & Fava Beans    ·    Rabbit with Mustard & Tarragon    ·    Squirrel or Nutria Gumbo    ·    Squirrel or Rabbit Pie (1885)    ·    Squirrel Fricassee   

  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.





Popular Pages

Culinary Posters

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.