3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
Essence, recipe follows
2 quarts brown stock (rabbit, beef, veal, etc.)
3 bay leaves
1 whole rabbit, cut into pieces, about 2 1/2 pounds
2 dozen oysters, shucked with 1/4 cup of their liquor
3 teaspoons file powder
2 tablespoons chopped parsley
Salt and pepper
2 cups cooked white rice, hot
2 tablespoons chopped parsley

cooking and preparation recipeRecipe:

In a large pot, combine the oil and flour together over medium heat. Stir the mixture for 15 to 20 minutes for a dark brown roux. Add the vegetables to the roux and season with Essence. Cook the vegetables for about 5 minutes or until they are wilted. Add the stock and bay leaves. Season the rabbit pieces with Essence and add to the liquid mixture. Bring the liquid up to a boil and reduce to a simmer. simmer (means to cook over a low fire) the gumbo, uncovered for about 2 hours. Skim off any fat that rises to the surface. Just before serving, add the oysters and their liquid and continue to simmer for 2 to 3 minutes or until the edges of the oysters curl. Remove from the heat and discard the bay leaves. Stir in the file powder and parsley. Reseason the gumbo is necessary. Ladle the gumbo over white rice (many types of rice can be found in your supermarket, choose one that is suitable for the recipe) . garnish (which means to sprinkle over, giving an aesthetic appearance) with chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
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 oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup