3/4 cup vegetable oil |
3/4 cup flour |
2 cups chopped onions |
1/2 cup chopped bell pepper |
1/2 cup chopped celery |
1 tablespoon minced garlic |
essence, recipe follows |
2 quarts brown stock (rabbit, beef, veal, etc.) |
3 bay leaves |
1 whole rabbit, cut into pieces, about 2 1/2 pounds |
2 dozen oysters, shucked with 1/4 cup of their liquor |
3 teaspoons file powder |
2 tablespoons chopped parsley |
salt and pepper |
2 cups cooked white rice, hot |
2 tablespoons chopped parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |