In a large pot, combine the oil and flour together over medium heat. Stir the mixture for 15-20 minutes for a dark brown roux. Add the vegetables to the roux and season with Essense. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with Essense and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. Simmer the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface. Just before serving, add the oysters and their liquid and continue to simmer for 2-3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the filé powder and parsley. Reseason the gumbo is necessary. Ladle the gumbo over white rice. Garnish with chopped parsley.
Yields: 6 servings