Cajun Beaver Gumbo
- 2 1/4 pounds cubed beaver meat-
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder, divided
- 1/2 cup canola oil, divided
- 1 cup all-purpose flour
- 2 bell peppers, diced
- 2 ribs celery, diced
- 2 medium white onions, diced
- 12 ounces turkey smoked sausage, sliced
- 1 tablespoon Creole seasoning
- 2 bay leaves
- 1 6-ounce can no-saltadded tomato paste
- 1 quart reduced-sodium chicken stock
- 2 quarts water
- Wash hands with warm water and soap, scrubbing for at least 20 seconds, especially after handling raw meat.
- Wash,peppers, celery, and onion under running water before cutting.
- Season beaver meat with pepper and ½ teaspoon garlic powder.
- Heat ¼ cup oil in a 6-quart nonstick or well-seasoned cast iron pot over medium-high heat. Brown the beaver meat in batches, turning to brown all sides. Add the remaining oil as needed to prevent the meat from sticking to the pot.
- Remove beaver from the pot and-set-aside. Leave any remaining oil in the pot.
- Reduce heat to medium. Add any remaining oil and the flour to the pot, stirring well with a wooden spoon. Cook and stir until the mixture is about the color of peanut butter, about 10 to 15 minutes. Reduce heat if needed to prevent burning the flour mixture.
- Add peppers, celery, and onion to the pot, and stir until the vegetables b:gin t9 soften.
- Return cooked beaver to the pot.
- Add remaining ingredients. Cover and simmer for 2 hours.
- Serve immediately. Store leftovers in the refrigerator or freezer within 2 hours. Divide leftovers into smaller containers to allow quick cooling.
Serve over cooked rice.
270 calories; 14g total fat; l.Sg saturated fat; Og trans fat; 20mg cholesterol; 260mg sodium; 13g total carbohydrate; 2g dietary fiber; 4g sugars; Og added sugars; 23g protein; 0% Daily Value of vitamin D; 4% Daily Value of calcium; 35% Daily Value of iron; 10% Daily Value of potassium.