Small Game Gumbo

½  pound game sausage, smoked, if possible * 1 tablespoon liquid smoke (optional) Olive or peanut oil 2 to  3 young raccoon, rabbits, squirrels, etc., or a combination, cut into serving pieces ¼ pound smoked ham, cubed ¼ cup butter 6 tablespoons flour 1 cup onion, chopped 3 cloves garlic, chopped 2 quarts water or chicken stock 1 tablespoon paprika Salt Freshly ground black pepper 1 bay leaf ½ teaspoon dried thyme ½ pound shrimp, shelled and deveined ½ to 1 pound oysters (6 to 12, depending on size), shucked, with their liquor 1 tablespoon gumbo file powder** 2 tablespoons parsley, chopped

This recipe was provided courtesy of Stoeger Publishing Company from the Game Cookbook.  Call 1 887 GUN BOOK to order the complete cookbook.

In a Dutch oven, heat 2 tablespoons oil and brown sausage on all sides. If the sausage was not previously smoked, add the liquid smoke to the oil; brown: cool; cut into serving slices about ¼-inch thick. Add the cut-up small game and the smoked ham cubes to the pan and brown, adding more oil If necessary; return sausage slices to the pan.

In a small skillet (iron, if possible), prepare a brown roux by combining the butter with the flour; stir constantly until smooth and golden brown, 10 to 15 minutes. Add the onion and garlic and lightly sauté. Add this mixture to the Dutch oven, scraping the skillet to get all the roux.

Pour in the water or stock and the oyster liquid (enough to cover the meat); season with paprika, salt, black pepper, bay leaf and thyme. Cover and simmer until game is tender; this will vary according to the game.

Add shrimp and oysters to the gumbo pot and simmer until shellfish is cooked, about 15 minutes. Stir in gumbo file powder and chopped parsley and keep hot, but do not let this delectable Southern stew come to a boil again. Serves 4.

Serve over rice in large soup bowls, with toasty garlic bread.

* For game sausage. you may substitute hot Italian sausage or Creole hot sausage.

** If you don’t live in the South. where gumbo file powder is easily obtainable, you can purchase It at most food specialty stores. Do not eliminate it from the recipe, however, for it is the essential Ingredient that makes this dish an authentic Creole one.