-
1
In a large, heavy pot or Dutch oven heat the oil over medium-high heat.
-
2
Season the rabbit pieces with the Essence and, working in batches if necessary, cook until browned on all sides, about 10 minutes.
-
3
Transfer the rabbit to a plate lined with paper towels and reduce the heat to medium.
-
4
Add the flour to the oil in the pot and whisk to combine.
-
5
Cook, stirring constantly, until the roux is a golden brown color, about 10 minutes.
-
6
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.
-
7
Stir in the tomato paste and chicken stock and bring to a boil.
-
8
Return the rabbit to the pot and return to a boil.
-
9
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.
-
10
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.
-
11
Serve the rabbit with the gravy over hot white rice.
-
12
2 1/2 tablespoons paprika
-
13
2 tablespoons salt
-
14
2 tablespoons garlic powder
-
15
1 tablespoon black pepper
-
16
1 tablespoon onion powder
-
17
1 tablespoon cayenne pepper
-
18
1 tablespoon dried leaf oregano
-
19
1 tablespoon dried thyme
-
20
Combine all ingredients thoroughly and store in an airtight jar or container.
