Firehouse Gumbo

Ingredients

1 whole rabbit, cut into serving pieces (about 2 1/2 pounds dressed)
1 cup plus 2 tablespoons vegetable oil
1 1/4 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
Salt
Cayenne
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
3 bay leaves
6 cups dark chicken or other stock
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked long grain white rice
Essence

Instructions

Heat 2 tablespoons of the oil in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Season the rabbit with Essence. Dust the rabbit with 1/4 cup of the flour. Sear the rabbit until golden brown on each side, about 2 to 3 minutes. Remove the rabbit and set aside. Combine the remaining oil and remaining flour and stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Season with salt and pepper. Add the sausage and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Add the rabbit. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat . Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls with rice.

Yield: 4 servings