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Lynn's Rabbit Fricassee

1/2 cup vegetable oil
2 x rabbits rinsed, and
    cut into 8 pieces each
1 tbl Essence
    (see Bayou Blast recipe)
1/2 cup all-purpose flour
2 cup chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 1/2 cup chopped tomatoes
2 x green onions chopped
    (green and white parts separated)
4 x garlic cloves minced
1 tbl tomato paste
4 cup chicken stock or broth plus
    more if necessary
1 tbl chopped fresh thyme leaves
1 1/2 tsp salt
2 tbl chopped fresh parsley leaves
    Cooked white rice for serving

 Method :
In a large, heavy pot or Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes. Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium.
Add the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper, tomatoes, white parts of the green onions and the garlic and cook until vegetables are soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil.
Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more broth or water, if necessary, if the sauce gets too thick.
When the rabbit is tender and you are ready to serve the stew, add the green parts of the green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot white rice.
This recipe yields 4 servings.