Shrimp & Rabbit & Oyster Gumbo

Shrimp & Rabbit & Oyster Gumbo
Categories: Cajun, Ethnic, Dixie, Seafood, Game, Soup, Southern, Main dish
Yield: 6 Servings

3/4 c Peanut oil
3/4 c Flour
2 c Onions chopped
1/2 c Green Bell pepper chopped
1/2 c Celery chopped
1 c Okra sliced
1 ea Garlic clove minced
2 qt Brown stock
3 ea Bay leaves
1 ea Whole rabbit cut in pieces
18 ea Oysters shucked
1/4 c Oyster liquid
1 lb Shrimp peeled & deveined
3 ts File` powder
2 tb Parsley chopped
Salt & pepper to taste
2 c Wite rice cookd & hot
2 ts Cajun seasoning
2 tb Parsley chopped

Combine oil & flour together over med-heat in a lrge pot.
Stir mixture for 15-20 mins. for a dark brown roux.
Add vegetables to the roux then season with Cajun seasoning.
Cook vegetables for a4-5 mins. or until they are wilted.
Add stock & bay leaves.
Season rabbit pieces with Cajun seasoning then add to your liquid mixture.
Bring this mixture up to a boil then reduce to a simmer.
Simmer gumbo, uncovered for about 2 hrs.
Stir frequently & add water if needed
Remove from heat then discard your bay leaves.
Add shrimp then simmer for 5 mins.
Stir in your file powder & parsley.
Re-season gumbo if necessary.
Ladle gumbo over white rice.
Garnish with chopped parsley.

ORIGIN: Harriette LaRoux, Metaire-LA, circa 1992