Smoked Nutria and Andouille Sausage Gumbo

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. Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro.

• Ready In: 1 hr 40 mins
• Serves: 12-15

Ingredients

• 5  lbs  nutria, smoked and cut into serving pieces
• 1⁄2 lb andouille sausage, sliced
• 1  cup  vegetable oil
• 1 1⁄2 cups flour
• 2  cups onions, peeled and chopped
• 1  cup celery, chopped
• 1  cup bell pepper, seeded and chopped
•  salt and black pepper
• 1⁄4 cup garlic, diced
• 3  quarts  chicken stock
• 2  cups green onions, sliced
• 1  cup parsley, chopped

Directions

1. In a large stock pot, heat oil over medium high heat.
2. Once oil is hot, add flour.
3. Using a wire whisk, stir until roux is golden brown, taking care not to scorch (Should black specks appear, discard and begin again).
4. Add onions, celery, bell pepper, and garlic.
5. Sauté approximately three to five minutes or until vegetables are wilted.
6. Add smoked nutria and andouille sausage.
7. Sauté in roux approximately fifteen minutes.
8. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
9. Bring to a rolling boil, reduce to simmer.
10. Cook until smoked nutria is tender, adding additional stock to retain volume of liquid.
11. Once tender, approximately one hour, add green onions and parsley.
12. Season to taste using salt and pepper.
13. Cook additional five minutes and serve over cooked rice.