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First make roux, 1/2 cup oil and 1/2 cup flour. Cook in iron skillet and stir until brown. In large pot put 1/4 cup oil and 2 large onions, bell pepper, green onions and celery all chopped. Let cook until clear and wilted then drain. Add 4 cups broth, salt, pepper, lemon and pepper seasoning, Tony Chachere's seasoning, 1/2 cup catsup, 1/2 cup Worcestershire sauce, 1 can Rotel tomatoes, lemon juice, garlic salt, celery salt, dash chili powder, 1 package onion and mushroom soup mix. When all of this is added together, simmer to blend then add cooked squirrel and chicken which has been cooked and deboned. Add roux last and stir together and simmer 30 minutes. Serve over rice, noodles and bread.
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