Gotta Love this Chef, his cooking and his comments: Chef Rico writes: I got Canadian Cajun blood back on my Mom’s side which makes me 1/32nd Cajun. I’m sure it’s all in my right foot cos that’s the one that taps the hardest when I play Clifton Chenier on the stereo. The left foot is definitely Irish. It can be confusing. LOL Editor’s’ note: Squirrel and rabbit are interchangeable in recipes. Try substituting squirrel to this dish.
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 seasonings and the seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender.
Add oysters, scallions and parsley. Simmer slowly until edges of oysters begin to curl.
Serve over rice with file' and French bread
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