Chicken And Squirrel Jambalaya
A hearty Southern-inspired jambalaya featuring tender squirrel and chicken, seasoned with soy sauce and Kitchen Bouquet for a savory, comforting dish perfect for adventurous eaters.
Ingredients
Instructions
- Cut the squirrel meat into pieces and boil until tender.
- Debone the cooked squirrel meat.
- Sauté Chef's Blend (or similar seasoning) in cooking oil.
- Add chicken drumettes to the oil and cook until tender, adding water as needed to prevent burning.
- In a large pot, combine the squirrel meat, chicken mixture, Kitchen Bouquet, and soy sauce, then put on low heat.
- Rinse the rice thoroughly.
- Add the rice to the meat mixture and pour water so that it is 1 inch above the top of the ingredients.
- Cover the pot tightly and bring to a boil.
- Lower the heat and cook for 30 minutes.
- Stir the jambalaya and serve.
Tips & Substitutions
For a more flavorful jambalaya, consider marinating the chicken drumettes in soy sauce for at least 30 minutes before cooking. If you don’t have squirrel meat, you can substitute it with rabbit or even more chicken. Make sure to use long-grain rice for the best texture, as it absorbs flavors beautifully. For added depth, try incorporating some smoked paprika or cayenne for a slight kick.
Serving Suggestions
Serve the jambalaya hot, garnished with chopped green onions or parsley for a fresh touch. It pairs beautifully with a side of cornbread or a light salad to balance the hearty flavors. For a complete meal, consider offering a refreshing cucumber salad or some pickled vegetables on the side. This dish also makes for great leftovers, perfect for lunch the next day.
Storage & Reheating
Allow the jambalaya to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, add a splash of water to prevent drying out and warm it on the stove over low heat or in the microwave until heated through. Stir well to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Squirrel Jambalaya contains roughly 22 calories, with 1g protein, 1g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squirrel meat for this recipe?
Yes, you can use frozen squirrel meat. Just make sure to thaw it completely before cooking to ensure even cooking and tenderness. If using frozen, you may need to add a few extra minutes to the boiling step to ensure it's fully cooked.
What type of rice is best for jambalaya?
Long-grain rice is ideal for jambalaya as it stays fluffy and separates well during cooking. Avoid using short-grain rice, which can become too sticky. Basmati or jasmine rice can also work well if you prefer a different flavor profile.
Can I make this dish in advance?
Absolutely! Jambalaya can be made in advance and actually tastes better the next day as the flavors meld. Just follow the storage instructions and reheat it gently before serving. This makes it a great option for meal prep or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).