Squirrel Jambalaya


      1 ea Squirrel, medium             
      1 x  Salt and red pepper          
      3 tb Oil                          
      2 ea Onions, large, chopped       
      3 ea Celery stalks, chopped       
      1 ea Garlic clove, chopped        
    1/4 ea Bell pepper, chopped
      4 tb Parsley, chopped
      2 c  Uncooked rice, washed
  1 1/2 c  Water
      2 tb Salt

Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked. Note: Browning rice in hot oil, almost as one makes a roux but more golden, gives a distinctive taste and appearance to jambalaya. Tried and proven!