📝 About This Recipe
A true cornerstone of Acadiana heritage, this Squirrel Gumbo celebrates the 'living off the land' spirit of traditional Cajun cooking. The lean, nutty flavor of the squirrel is tenderized through a slow simmer, melding perfectly with a chocolate-colored roux and the smoky punch of authentic andouille sausage. This is a soul-warming, complex stew that honors the deep-rooted flavors of the Louisiana bayou.
🥗 Ingredients
The Game
- 3-4 pieces Squirrel (cleaned and quartered)
- 2 tablespoons Cajun Seasoning (divided; use a low-sodium brand if possible)
- 2 tablespoons Vegetable Oil (for searing the meat)
The Roux and Holy Trinity
- 1 cup All-Purpose Flour
- 3/4 cup Vegetable Oil or Lard (high smoke point is essential)
- 2 cups Yellow Onion (finely diced)
- 1 cup Green Bell Pepper (diced)
- 1 cup Celery (diced)
- 4-5 cloves Garlic (minced)
The Pot
- 1 pound Andouille Sausage (sliced into 1/2 inch rounds)
- 8 cups Chicken or Game Stock (high quality or homemade)
- 3 pieces Bay Leaves (whole)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
Finishing Touches
- 1/2 cup Green Onions (thinly sliced)
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Filé Powder (optional, for thickening at the table)
- 4-6 cups Cooked White Rice (for serving)
👨🍳 Instructions
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1
Season the quartered squirrel generously with 1 tablespoon of Cajun seasoning. In a large heavy-bottomed Dutch oven (cast iron is best), heat 2 tablespoons of oil over medium-high heat.
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2
Sear the squirrel pieces until browned on all sides, about 4-5 minutes per side. Remove the meat and set aside. In the same pot, brown the sliced andouille sausage, then remove and set aside with the squirrel.
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3
Wipe the pot clean of any burnt bits, then add the 3/4 cup oil for the roux. Heat over medium heat until shimmering. Sprinkle in the flour gradually, whisking constantly.
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4
Cook the roux, whisking without stopping, for 20-30 minutes. You are looking for a 'dark chocolate' or 'old penny' color. Be careful not to let it burn, or you must start over.
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5
Once the roux reaches the perfect dark brown, immediately add the onions, bell pepper, and celery (the Holy Trinity). The moisture in the vegetables will stop the roux from cooking further. Sauté for 5-7 minutes until softened.
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6
Add the minced garlic and cook for 1 minute until fragrant. Slowly whisk in the stock, one cup at a time, ensuring the roux incorporates smoothly without lumps.
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7
Add the bay leaves, thyme, Worcestershire sauce, cayenne, and the remaining Cajun seasoning. Bring the mixture to a rolling boil.
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8
Return the seared squirrel and andouille sausage to the pot. Reduce heat to low, cover partially, and simmer gently.
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9
Simmer for 1.5 to 2 hours. The squirrel is ready when the meat is tender and begins to pull away from the bone easily.
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10
Skim any excess oil that rises to the surface during the simmering process. Taste the broth and adjust salt or spice if needed.
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11
Remove the bay leaves. Stir in the green onions and parsley just before serving to maintain their bright color and flavor.
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12
Serve the gumbo in deep bowls over a scoop of warm white rice. If using filé powder, sprinkle a pinch over individual servings at the table.
💡 Chef's Tips
Don't rush the roux; the depth of flavor depends entirely on that slow, dark browning process. If the squirrel is from an older animal, it may require an extra 30-45 minutes of simmering to become tender. Never add Filé powder to the boiling pot, as it will turn the gumbo stringy and slimy; always add it to individual bowls. For a cleaner eating experience, you can remove the squirrel pieces once tender, shred the meat off the bone, and return the meat to the pot. Making the gumbo a day in advance allows the flavors to develop and mature significantly.
🍽️ Serving Suggestions
Serve with a side of buttery, toasted French bread for dipping into the rich broth. A scoop of traditional potato salad served right on top or on the side is a classic Cajun pairing. Pair with a cold Abita Amber beer or a crisp, acidic white wine like Chenin Blanc. Offer a bottle of Louisiana-style hot sauce on the table for those who want an extra kick. Finish the meal with a classic bread pudding or pecan pralines.