Squirrel Jambalaya 

1 Squirrel, medium
Salt and red pepper
3 tb Oil
2 Onions, large, chopped
3 Celery stalks, chopped
1 Garlic clove, chopped
1/4 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. 
Sauté in oil until brown; remove from skillet. 
Sauté 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.