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.