Louisiana Nutria Rat Recipes

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SMOTHERED NUTRIA CAJUN STYLE



Smothered Nutria Cajun Style image

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Serve over hot cooked rice, pasta or cream potatoes. From nutria.com.

Provided by Molly53

Categories     Wild Game

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
3 lbs nutria, cut in serving pieces
2 tablespoons cajun seasoning, plus
2 teaspoons cajun seasoning
2 cups onions, peeled and minced
1 cup green bell pepper, seeded and minced
1 tablespoon flour
1 teaspoon salt (optional)
3 3/4 cups chicken stock or 3 3/4 cups broth

Steps:

  • Heat oil in stockpot until very hot.
  • Sprinkle seasoning on meat; stir well.
  • Add meat to pot, brown on all sides until golden.
  • Cook and stir 10 minutes.
  • Add onion, bell pepper and flour, cook and stir 10 minutes.
  • Add salt and chicken stock to pot cook and stir occasionally, scraping the bottom of pot to remove all the goodness.
  • .

NUTRIA SAUSAGE JAMBALAYA



Nutria Sausage Jambalaya image

The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by: Mattie Harris

Provided by Molly53

Categories     Stew

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs nutria, diced
1 lb smoked sausage
1/4 cup oil
2 onions, peeled and chopped
3 garlic cloves, minced
2 cups rice
1 tablespoon Worcestershire sauce (Lea & Perrin's preferred)
1 (10 ounce) can Rotel Tomatoes
3 cups water
salt & pepper (to taste)

Steps:

  • Heat oil in large dutch oven or stock pot.
  • Brown nutria meat and sausage.
  • Remove from pot.
  • Add all other ingredients except rice.
  • Simmer for 20 minutes.
  • Return meat to pot.
  • Cook 2-3 hours or until meat is tender.
  • Add rice and bring to boil.
  • Stir and cover.
  • Cook over low heat for 35-40 minutes.

Nutrition Facts : Calories 573.3, Fat 30.9, SaturatedFat 8.4, Cholesterol 46.3, Sodium 850.4, Carbohydrate 57.9, Fiber 1.6, Sugar 2.6, Protein 14.2

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