Instructions: 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 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.

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