2 Squirrels, dressed and cut into serving pieces
2 Rabbits, dressed and cut into serving pieces  
1 pound andouille, sliced
1 cup vegatable oil
1 cup flour
2 cups diced onions
1 cup dried celery
1 cup diced green bell peppers
1/4 cup minced garlic
3 quarts water or chicken stock
salt and cracked black pepper to taste
granulated garlic to taste
Creole seasoning to taste
1 cup sliced green onions
1/2 cup chopped parsley
Louisiana hot sauce to taste

In a large cast iron pot heat vegetable oil over medium heat. Add flour and cook, whisking constantly, until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic and saute 3-5 minutes or until wilted. Add squirrel, rabbit and andouille and cook 5-7 minutes or until browned on all sides. Add stock and bring to a rolling boil. Reduce heat and simmer 1-1/2 hours or until tender. Season to taste with pepper, granulated garlic and Creole seasoning. Stir in green onions and parsley just before serving. Serve hot over steamed white rice and garnish with a dash of hot sauce.