1 Rabbit, cut into pieces
1/2 c Cooking oil
1/2 c Flour
3 Onions, chopped
1 Bell pepper, chopped
1/2 c Celery, chopped
2/3 c Shallots, chopped
1/3 c Parsley, chopped
1 pt Oysters
Salt & pepper to taste Tabasco to taste Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely.
Simmer slowly until edges of oysters begin to curl. Serve over rice with file’ and french bread.