Lynn's
Wild Rabbit With Oysters
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 parsley. Simmer
slowly until edges of oysters begin to curl. Serve over rice with file'
and French bread.
All gumbos can be substituted; chicken for duck, turkey, rabbit, beef or
pork or vice versa
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I never found the companion that was so companionable as solitude.