An old southern gospel song called “The Mississippi Squirrel Revival” tells of a squirrel that visited and woke up “an old self-righteous church” on a Sunday morning in the “sleepy little town of Pascagoula.” In Alabama there’s a church in Josey community where no squirrel would dare bring its furry little tail, especially at this time of year.
That’s because the members of Loflin Baptist Church, Banks, have their annual squirrel stew supper as soon as winter rolls in and enough squirrels can be collected for a feast — a tradition that has been held for more than 30 years.
And Jan. 5 was no different, because almost 30 squirrel-hungry church members arrived eager and excited to try this year’s batch of squirrel stew.
At 4:50 p.m., Patsy Langston, the current organizer for the event, and Mary Lou Trawick, former event organizer, mixed the squirrels and ingredients into a huge washing pot outside their church’s fellowship hall. A group of onlookers huddled in around the warm stew as the night’s cold pressed around them.
Inside Loflin’s fellowship hall, conversation could be heard among members of different churches — some from Bullock County Baptist Association and others from churches as far away as Smiths Station.
Many who came to the fellowship had never eaten the stew before. Mrs. Langston’s husband, Benny, said, “I don’t know, I just don’t like to eat them. I’ve never really liked the taste of squirrels.”
“Some people who come won’t eat the squirrel stew just because they haven’t heard of it before,” Earl Dukes, pastor of Loflin, said. According to Dukes, a seven-year veteran of the event, “You can’t eat nothing better than squirrel stew.”
Butch and Joyce Austin, members of Loflin, heartily agreed with Dukes. “I grew up a country girl,” Mrs. Austin said. “I’ve been exposed to squirrel all my life, but I never cultivated a taste for it. I never even heard of squirrel stew until I came to this church. But once I tried it, they couldn’t keep me away from the pot.”
Nell Hickman, who has been going to Loflin for 77 years, said she is partial to anything made from squirrels. “I love anything wild, and there ain’t nothing better than fried squirrel with hot biscuits,” she said. “We used to make us a slingshot with a piece of wood and inner tube. We killed squirrels and birds, and we’d skin ’em and eat ’em, too.”
Another member, Cleo Clark, said, “My brothers would go hunting squirrel, ’possums and rabbits. I ate [squirrel stew] off and on when I was growing up. We used to call it dumplings. I always thought it tastes a lot like oyster stew.”
For those people who are skeptical of trying the stew, Dukes said, “You simply won’t ever know until you try it.”
All who had ever been to the event shared fond memories. Joe Brabham, mayor of Josey community, said he remembered the event beginning before 1965. Many of those attending attributed Lester Dikes with founding the event. He was a member of Loflin Church in the 1960s.
It started out as an associational fellowship in people’s homes, not at the church.
The annual fellowship didn’t move to Loflin until the mid-70s. Dukes said this event is mainly “a community gathering, but it could be considered an outreach. Naturally, we want people to come who aren’t saved.”
He added that everyone in the church contributes to the event. Some bring side items and drinks while others help kill the squirrels or stir the stew.
Hayward Trawick, Mary Lou’s husband, said, “Over the years, different ones would kills the squirrels.” Since 1989, Langston has been in charge of killing and cleaning the squirrels. Sometimes he would kill between 18 and 21 squirrels.
This year, only 10 squirrels were used in the stew. Many of the men attending the event said they had contributed their hunting skills to the event through the years.
Loflin is one of nine churches that comprise Bullock-Centennial Baptist Association. Its enrollment is 132, and it averages between 40 and 50 attending on Sundays.
The church has other traditional events such as hog dinners and an old-fashioned Christmas tree decorating.
Recipe for Squirrel Stew
10 squirrels
4 boxes of crackers
6 cans of pet milk
1 lb. of butter
Black and red pepper to taste
Hot sauce, if desired
Cook squirrel and take out the bones. Then put back in pot and mix in milk and butter. Add black and red pepper to taste. Finely crush crackers, then add them to the broth. Cook 15 minutes and serve.
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