Wednesday, May 02, 2007

Eat More Skwerl

Louisiana spring squirrel season opens this Saturday

I'm thinkin' etouffee, myself... or this yummy-sounding selection from Zatarain's:

Squirrel Sauce Piquant

*3-4 squirrels, cut into serving pieces
*1 cup Zatarain's Crispy Southern Style Chicken Frying Mix
*1/2 cup vegetable oil
*5 cups of chicken stock or water
*1 pkg Zatarain's Shrimp Creole Mix
*3/4 cup onion, coarsely chopped
*1/2 cup bell pepper, coarsely chopped
*6 oz. tomato paste
*Zatarain's Creole Seasoning

Cut squirrels into serving pieces, season with Zatarain's Creole Seasoning and dust thoroughly with Zatarain's Crispy Southern Style Chicken Frying Mix. Place into large heavy skillet containing hot oil. Brown quickly on all sides. Remove and set aside. Sauté vegetables in remaining oil. Add water or stock to skillet, stir in Zatarain's Shrimp Creole Mix and tomato paste, and bring to boil. Stir thoroughly, add squirrel meat and cover. Reduce heat and simmer for 4 to 6 hours.

Serve over rice.

Y'all come on over! I'm getting hungry just reading this.

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