Dr. John's Raccoon Stew

Published on: June 22nd, 2017

906x680 Dr. John at Jazz Fest 2005 [Photo by Leon Morris]

Dr. John at Jazz Fest 2005 [Photo by Leon Morris]
Dr. John at Jazz Fest 2005 [Photo by Leon Morris]

This is one of the coolest, and one of the best "reading", recipes in That Sounds Good, our collection of recipes contributed by the New Orleans music community. And we're pretty sure it's the best Grammy-winning, Rock-n-Roll Hall-of-Famer's Raccoon Stew recipe in the world.

Grapeseed oil
1 garlic clove
1 large red onion
1 raccoon, skinned, dressed, disjointed, and cut into serving pieces
2 quarts (8 cups) Vital Veggie vegetable juice
1 quart (4 cups) distilled water
1/2 cup sliced green onions
3 mirlitons, peeled and chopped
3 celery ribs, chopped
1 leek, chopped
3 Arizona-brand sweet peppers, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 bay leaves
1/2 teaspoon cayenne pepper
Juice of 1 wedge of lemon

Cover the bottom of a large skillet with grapeseed oil. Heat to medium heat. Cook the garlic and red onion until translucent. Add as many of the raccoon pieces as will fit. Brown on all sides, working in batches if needed.

Remove the meat and all contents of the skillet to a stockpot. Add the vegetable juice. Cook over medium heat for 1 hour. Add the water, green onions, mirlitions, celery, leek, sweet peppers, bell peppers, bay leaves, cayenne pepper and lemon juice. Cover and simmer for two hours, stirring occasionally. Sim the oil from the top. Cook 6-8 hours longer, checking occasionally.



You can find this recipe and more like it from Louisiana musicians and other friends of WWOZ in our cookbook: That Sounds Good!


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