Recipe - Rabbit And Oyster Gumbo

Three fourths cup Vegetable oil
Three fourths cup Flour
2 cup Chopped onions
One half cup Chopped bell pepper
One half cup Chopped celery
1 tablespoon Minced garlic
Essence
2 qt Brown stock; (rabbit, beef,
veal, etc.)
3 Bay leaves
1 Whole rabbit, cut into
pieces,; about 2 One half pounds
2 Dozen oysters, shucked with;
One fourth cup of their liquor
3 teaspoon Fil_ powder
2 tablespoon Chopped parsley
Salt and pepper
2 cup Cooked white rice,; hot
2 tablespoon Chopped parsley

In a large pot, combine the oil and flour together over medium heat. Stir
the mixture for 1520 minutes for a dark brown roux. Add the vegetables to
the roux and season with Essence. Cook the vegetables for about 5 minutes
or until they are wilted. Add the stock and bay leaves. Season the rabbit
pieces with Essence and add to the liquid mixture. Bring the liquid up to a
boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours.
Skim off any fat that rises to the surface. Just before serving, add the
oysters and their liquid and continue to simmer for 23 minutes or until
the edges of the oysters curl. Remove from the heat and discard the bay
leaves. Stir in the file powder and parsley. Reseason the gumbo is
necessary. Ladle the gumbo over white rice. Garnish with chopped parsley.

Yield: 6 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2408

Posted to MCRecipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:18:22 0500

From: Meg Antczak meginny@frontiernet.net