1 Rabbit, cut into pieces

1/2 c Cooking oil

1/2 c Flour

3 Onions, chopped

1 Bell pepper, chopped

1/2 c Celery, chopped

2/3 c Shallots, chopped

1/3 c Parsley, chopped

1 pt Oysters

Salt & pepper to taste Tabasco to taste Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely.

Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread.