Recipe by mollypaul
The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Serve over hot cooked rice, pasta or cream potatoes. From nutria.com.
- 2 tablespoons vegetable oil
- 3 lbs nutria, cut in serving pieces
- 2 tablespoons cajun seasoning, plus
- 2 teaspoons cajun seasoning
- 2 cups onions, peeled and minced
- 1 cup green bell pepper, seeded and minced
- 1 tablespoon flour
- 1 teaspoon salt (optional)
- 3 3⁄4 cups chicken stock or 3 3⁄4 cups broth
Directions See How It's Made
- Heat oil in stockpot until very hot.
- Sprinkle seasoning on meat; stir well.
- Add meat to pot, brown on all sides until golden.
- Cook and stir 10 minutes.
- Add onion, bell pepper and flour, cook and stir 10 minutes.
- Add salt and chicken stock to pot cook and stir occasionally, scraping the bottom of pot to remove all the goodness.