Georgia Rabbit And Oyster Gumbo
|Rabbit||1 , cut up in 6-8 pieces|
|Chicken stock||2 Quart, heated to boiling|
|Oil||1⁄4 Cup (4 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Okra||1⁄2 Pound, trimmed and sliced|
|Green bell pepper||1 , chopped|
|Onion||1 , chopped|
|Stalk celery||1 , chopped|
|Cayenne pepper||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon (Or To Taste)|
|Bottled oysters||1 Pint, drained|
|Hot pepper sauce||1⁄2 Cup (8 tbs) (As Needed)|
1. Put rabbit and stock in a large pot and simmer for an hour, skimming occasionally. Remove rabbit with a slotted spoon and let cool. Keep stock warm. When rabbit pieces are cool enough to handle, bone rabbit and reserve meat. Set aside.
2. Heat oil in a large skillet. Stir in flour a bit at a time, whisking to break up any lumps. Cook until mixture turns brown (about 10 minutes), stirring constantly.
3. Add okra, green pepper, onion, and celery to flour mixture in skillet. Lower heat and cook until vegetables are tender (about 10 minutes), stirring frequently.
4. Add contents of skillet to stockpot. Add cayenne, thyme, salt, pepper, and rabbit meat; bring to a boil, lower heat, and simmer 5 minutes, skimming occasionally. Add oysters, remove from heat, cover, and let stand 10 minutes.