7 tbsp. flour
3 tbsp. corn oil
4 - 5 sm. squirrels
3 qt. cold tap water
1 whole onion, chopped
1/4 c. chopped green onion tops
Salt to taste
1 lb. smoked sausage, cut into bite size pieces
1/4 c. chopped parsley
Red pepper to taste

Put oil in pan and heat until warm. Stir in flour and cook, stirring constantly, over medium heat until mixture is brown. Scrape bottom often to keep roux from burning; set aside. Put roux in deep gumbo pot. Add water. Set on medium heat and stir until blended. Add chopped onion, squirrel, salt and red pepper. Cook for 1/2 hour, then add sausage. Cook for 1 hour or until meat is tender. Add onion tops and parsley; cook for 15 minutes more.