CAJUN SQUIRREL FRICASSEE

Prep time 
20 mins 

Cook time 
1 hour 45 mins 

Total time 
2 hours 5 mins 

This is deep Louisiana tradition. Squirrel fricassee is slow-simmered in a rich gravy made from the holy trinity, then served over rice. If you grew up hunting, you’ve eaten this — and if you haven’t, this is where to start. 

Recipe by: George Graham 
Serves: 4–6 

Ingredients 

• 3–4 squirrels, cleaned and quartered 
• 1/4 cup vegetable oil 
• 1/4 cup all-purpose flour 
• 1 cup diced yellow onions 
• 1/2 cup diced celery 
• 1/2 cup diced green bell pepper 
• 3 cloves garlic, minced 
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon black pepper 
• 1/2 teaspoon salt 
• 1/4 teaspoon cayenne pepper (optional) 
• 3 cups chicken or game stock 
• 1 bay leaf 
• 2 tablespoons chopped green onions 
• 1 tablespoon chopped parsley 
• Cooked white rice, for serving 

Instructions 

1. Brown the squirrel: 
   Season squirrel lightly with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown pieces on all sides. Remove and set aside. 
2. Make the roux: 
   Reduce heat to medium. Add flour to the oil and stir constantly until the roux turns light-to-medium brown, about 8–10 minutes. 
3. Add the trinity: 
   Stir in onions, celery, and bell pepper. Cook 5–6 minutes until softened. Add garlic and cook 1 minute more. 
4. Build the gravy: 
   Add Cajun seasoning, black pepper, salt, cayenne, and bay leaf. Stir well. 
5. Simmer: 
   Return squirrel to the pot and pour in stock. Bring to a boil, then reduce heat to low. Cover and simmer 1½ hours, stirring occasionally, until meat is tender and pulling from the bone. 
6. Finish & serve: 
   Remove bay leaf. Stir in green onions and parsley. Serve hot over white rice. 

Notes 

• Young squirrels work best — older ones just need a little more time. 
• This recipe also works beautifully with rabbit. 
• Leftovers are even better the next day (true Cajun rule). 
• A splash of hot sauce at the table is encouraged, not optional.