Ingredients

1/2 cup vegetable oil
2 rabbits, rinsed and cut into 8 pieces each
1 tablespoon Essence, recipe follows
1/2 cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 1/2 cups chopped tomatoes
2 green onions, chopped (green and white parts separated)
4 garlic cloves, minced
1 tablespoon tomato paste

4 cups chicken stock or broth, plus more if necessary
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley leaves
Cooked white rice, for serving

Instructions

In a large, heavy pot or
Dutch oven heat the oil over medium-high heat. Season the rabbit pieces with the Essence
and, working in batches if necessary, cook until browned on all sides, about 10 minutes.
Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium. Add
the flour to the oil in the pot and whisk to combine. Cook, stirring constantly, until the
roux is a golden brown color, about 10 minutes. Add the onions, celery, bell pepper,
tomatoes, white parts of the green onions and the garlic and cook until vegetables are
soft, about 10 minutes. Stir in the tomato paste and chicken stock and bring to a boil.
Return the rabbit to the pot and return to a boil. Add the thyme and salt, reduce heat to
a simmer, and cook, uncovered, until the rabbit is very tender, about 2 hours, adding more
broth or water, if necessary, if the sauce gets too thick.

When the rabbit is tender and you are ready to serve the stew, add the green parts of the
green onions and parsley and cook for 5 minutes. Serve the rabbit with the gravy over hot
white rice. Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup