Chicken And Squirrel Jambalaya - cooking recipe

Ingredients

1 lb. chicken drumettes
1 lb. squirrel meat
1 Tbsp. Kitchen Bouquet
2 c. uncooked rice
1/4 c. cooking oil
1 pkg. Chef's Blend (this is frozen onion mix)
3 drops soy sauce

Preparation

Cut squirrel in pieces.
Boil until tender.
Debone.
Saute Chef's Blend in oil.
Add chicken drumettes and cook until tender, adding water to prevent burning.
In large pot mix squirrel, chicken mixture, Kitchen Bouquet and soy sauce and put on low heat. Rinse rice.
Add to meat and put water 1 inch over top.
Cover tightly and bring to a boil.
Lower heat and cook 30 minutes.
Stir and serve.