Squirrel- Sausage and Chicken Sauce Piquant:
3 squirrels boiled down and the meat picked off the bones
4 chicken thighs deboned and cut into 1 ½ inch chunks
1 lb smoked sausage split down the middle and cut into ½ inch pieces
3 tblespoons olive oil
2 cups diced onion
¾ cup diced celery
¾ cup diced bell pepper
1 16 oz can small diced tomatoes
1 16 oz can tomato puree
1 quart chicken stock
2 tblespoons minced garlic
salt to taste
pepper to taste
1 teaspn red pepper flakes
A few dashes of your favorite hot sauce
1 tblspn paprika
1 tblspn chili powder
2 bay leaves
1 cup flour
1 cup veg oil
Preparation:
In a 12 quart cast iron dutch oven on medium heat, add the veg oil and flour, cook stirring constantly making sure to scrap the bottom until you have a dark brown Roux. It should almost look like chocolate when done. If it smells burnt, it is, START OVER.
Add in the onion, bell pepper and celery for 3-4 minutes, then add in garlic, sautee for a couple more minutes. Make sure to constantly stir to keep from burning the roux.
Add in the chicken, sausage and everything else EXCEPT the squirrel.
Cook for an hour on medium heat, then take out the bay leaves.
Here’s a key to this turning out right. You have to skim off the top of the sauce every 10-15 minutes. It gets rid of the inpurities and just makes it taste that much better.
This needs to cook about 2 ½ to 3 hours total, just make sure to stir it after you skim off the top every 10-15 minutes.
Just before serving, add in the squirrel cooking just long enough for it to hear up.
Serve over white rice with garlic bread.
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