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What You Need:
(To Serve: 6)
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2 dozen medium-sized oysters, shucked, with all their liquor reserved
4 to 5 cups water
1½ pounds squirrel meat, cut into 6 serving pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup flour
¼ cup vegetable oil
6 tablespoons brown roux
½ cup finely chopped onions
½ cup finely chopped scallions, including 3 inches of the green tops
½ pound lean boneless fully cooked smoked ham, cut into ¼-inchcubes
1 dried hot red chili, about 1½ inches long, washed, stemmed, seeded and finely chopped
¼ teaspoon ground hot red pepper (cayenne)
¼ teaspoon crumbled dried thyme
1 medium-sized bay leaf, crumbled
¼ cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
2 teaspoons file powder (see Glossary)
6 cups freshly cooked long-grain white rice
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Translate this recipe:
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| How To Cook: |
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1. Drain the oysters through a fine sieve set over a bowl. Set the oysters aside, then measure the oyster liquor into a saucepan and add enough water to make 6 cups. Bring the liquid to a boil over high heat, remove the pan from the heat and cover to keep it warm.
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2. Pat the pieces of squirrel dry with paper towels and season them with the salt and pepper. One at a time, turn the pieces about in the flour to coat them lightly on all sides and vigorously shake off the excess flour.
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3. In a heavy 12-inch skillet, heat the oil over high heat until a light haze forms above it. Brown the pieces of squirrel in the hot oil, turning them frequently with tongs and regulating the heat so that they color richly and evenly without burning. As they brown, transfer the pieces to a plate.
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4. Stirring constantly, warm the brown roux in a heavy 4- to 5-quart casserole set over low heat. Add the onions and scallions and, stirring frequently, cook over moderate heat until the vegetables are soft but not brown. Add the ham and turn it about with a spoon to mix it in well.
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5. Then, stirring constantly, pour in the warm oyster-liquor mixture in a slow, thin stream. Add the pieces of squirrel and the liquid that has accumulated around them, the chili, red pepper, thyme and bay leaf.
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6. Bring to a boil over high heat, stirring constantly, then reduce the heat to low and partially cover the casserole. Simmer the stew for 1½ to 2 hours, or until the squirrel is tender and shows no resistance when pierced deeply with the point of a small sharp knife.
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7. Add the reserved oysters and simmer for 4 to 5 minutes longer, or until the oysters plump up and their edges begin to curl. Remove the pot from the heat and immediately stir in the parsley and 2 teaspoons of file powder. Taste for seasoning; the gumbo should be hotly spiced and may require more red pepper.
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8. Ladle the gumbo into a heated tureen and serve at once, accompanied by the rice in a separate bowl. Traditionally, a cupful of the rice is mounded in a heated soup plate and the gumbo spooned around it. Present additional file powder for those who prefer gumbo with a stronger flavor.
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