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Shanna's Rabbit Piquant

1 lrg Rabbit cut up
    Salt to taste
1 tsp Season All
1/2 tsp Cayenne pepper
    Freshly-ground black pepper to taste
3 lrg Onions chopped
2 x Celery stalks chopped
1 lrg Bell pepper chopped
1 handf Shallots chopped
3 x Garlic cloves crushed
5 tbl Roux
1 can Rotel tomatoes
2 lrg cans Tomato sauce
1 x Hot banana pepper
1 handf Fresh parsley chopped
1 can Mushroom pieces
3 cup Water
1 can Spicy hot V-8 juice
3 cup Rice cooked

 Method :
Season rabbit with salt, Season All and cayenne and black peppers. Brown rabbit, add mushrooms and 1/2 onion, brown well. In another pot, make roux, 5 tablespoons oil and 5 tablespoons flour, brown well. Add onion, bell pepper and celery and saute for 10 minutes. Add tomato sauce, Rotel tomatoes, V-8 juice, garlic, hot pepper, shallots, parsley and water. Simmer for 5 hours. After gravy has been cooking for 4 hours, add rabbit, onion and mushrooms. Cook until rabbit is tender. Serve over hot cooked rice.