Instructions: In a large pot, combine the oil and flour together over medium heat. Stir the mixture for 15 to 20 minutes for a dark brown roux. Add the vegetables to the roux and season with Emerils Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with the Essence 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 to 3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the file powder and parsley. Re-season the gumbo if necessary. Ladle the gumbo over white rice. Garnish with chopped parsley.

This recipe yields 6 servings.

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