Rabbit And Oyster Gumbo

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Import, New, Text	1	Servings

INGREDIENTS

3/4	c	Vegetable oil
3/4	c	Flour
2	c	Chopped onions
1/2	c	Chopped bell pepper
1/2	c	Chopped celery
1	T	Minced garlic
		Essence
2	qt	Brown stock, rabbit beef
		veal etc.
3		Bay leaves
1		Whole rabbit, cut into
		pieces about 2 1/2
		pounds
2		Dozen oysters, shucked with
		1/4 cup of their liquor
3	t	Fil_ powder
2	T	Chopped parsley
		Salt and pepper
2	c	Cooked white rice, hot
2	T	Chopped parsley

INSTRUCTIONS

In a large pot, combine the oil and flour together over medium heat.
Stir the mixture for 15-20 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 2-3 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 MC-Recipe
Digest V1 #281  Date: Wed, 6 Nov 1996 08:18:22 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2372 Calories From Fat: 1467 Total Fat: 166.1g Cholesterol: 0mg Sodium: 78.5mg Potassium: 1092.8mg Carbohydrates: 200.4g Fiber: 12.3g Sugar: 17.1g Protein: 23.9g