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Then there's Cajun gumbo, jambalaya, fried turkey; soul food, like chitterlings, collards, hot water cornbread; and everything you'll ever want or need to know about beef and pork ribs, including rubs and marinades. But don't forget to take a look at the hundred or more chicken and pork chop recipes. And if your sweet-tooth happens to be on a rampage, you'll find more cookies, cakes, pies, puddings, cobblers, tea cakes and candies than you'll have time to make in the next couple of years. Yep, you got it: recipes, recipes, and more recipes--some more than 100-years old; still others that came about only because of rationing during WW II.

Heat oil until it reaches about 360ºF. Fry rabbit for about 20 minutes, or until tender when pierced with a fork. Drain on paper towels. Garnish with parsley on serving dish. Consider serving with sautéed potatoes and a green salad. Squirrel Jambalaya 1 squirrel, cut into serving pieces Salt Cayenne pepper 4 tablespoons oil 2 large onions, chopped 2 celery stalks, chopped 1 clove garlic, chopped 1/4 bell pepper, chopped 4 tablespoons parsley, chopped 2 cups uncooked rise 1 1/2 cups water 2 tablespoons salt Season squirrel well; sauté in oil until brown; remove from skillet.

Simmer 1 to 2 hours. Add chicken meat and herbs/spices. Cook approximately 10 minutes. YOU MAY add seafood at this time; like shrimp, oysters, crab, etc. Serve over rice in a soup bowl. Note: If file' is available you may want to add it over gumbo after gumbo has been put over rice in bowl. Seasoned Pepper Cajun Seasoning Here's a mix of spices that add zest--translated: taste great--to fish, chops, steak, ribs, chicken, beef jerky, even hamburger. And for you veggie proponents, you should give your favorite beans, greens, peas and steamed cabbage a shot, make that a shake or two.

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Cajun Recipes

by Jeff

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