Cajun Squirrel Stew

Down in Louisiana, squirrel stew is a hunting camp staple. The dark meat holds up to bold Cajun spices, and the long, slow braise turns even an older, tougher squirrel into tender, pull-apart pieces. This version starts with a dark roux — cooked low and slow until it's the color of peanut butter — then layers in the holy trinity, andouille sausage, and squirrel. Serve it over rice and you've got a meal that'll make you rethink everything you thought about squirrel.

Ingredients

• 4-6 squirrels, cut into serving pieces
• 1/2 lb andouille sausage, sliced
• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Hot sauce to taste
• Cooked white rice for serving
• Sliced green onions for garnish

Instructions

• Season the squirrel pieces with salt, pepper, cayenne, and paprika. Heat a tablespoon of oil in a Dutch oven over medium-high heat. Brown the squirrel on all sides in batches. Set aside.
• Brown the andouille sausage slices in the same pot. Set aside with the squirrel.
• Make the roux: add the vegetable oil and flour to the pot. Reduce heat to medium-low and stir constantly for 20 to 30 minutes until the roux reaches a dark peanut butter color. Don't stop stirring — a burnt roux ruins the dish.
• Add the onion, bell pepper, and celery to the roux. Stir vigorously for 5 minutes until the vegetables soften and the roux stops darkening.
• Add the garlic and stir for 1 minute.
• Slowly pour in the chicken broth, stirring constantly to incorporate the roux smoothly. Add the diced tomatoes, bay leaves, and thyme.
• Return the browned squirrel and sausage to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 to 2 hours until the squirrel is fall-off-the-bone tender.
• Remove the squirrel, pull the meat from the bones, and return to the stew. Adjust seasoning with salt, pepper, and hot sauce.
• Serve over white rice with green onions on top.

Tips

The roux takes patience. Constant stirring over medium-low heat for 20 to 30 minutes. A dark roux adds a nutty depth that's the backbone of this stew. If you see black specks, the roux burned and you'll need to start over.

Squirrel bones are small. When pulling the meat off the bones, go slowly and feel for tiny rib bones and vertebrae. They're easy to miss.

This stew is better the next day. Like most braised dishes, the flavors meld and deepen overnight. Make it Saturday, eat it Sunday.