Squirrel Jambalaya

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Squirrel Jambalaya

Postby tmclaimerFL » Tue Dec 11, 2012 10:54 am

Anyone ever tried it? I've got a few tree rats in the freezer and I wanted to substitute them for chicken. I've made jambalaya plenty of times, but I don't know how the squirrel meat will cook. Im still using andouille and ham as well. Usually the chicken goes in right before the rice and I just keep it covered so that it falls off the bone. Will the squirrel cook faster and do the same or is there another process for this? Inda I'm sure you may have done this before, any ideas?
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Re: Squirrel Jambalaya

Postby scopolamine » Wed Dec 19, 2012 8:01 am

i'd pressure cook them first.
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Re: Squirrel Jambalaya

Postby Indaswamp » Mon Dec 24, 2012 10:57 am

squirrel makes a very good jambalaya, but you need to boil it for at least 2-3 hours when you add the water so the meat will be tender. And use a good pork sausage. :thumbsup:
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