Rabbit Reduxed

Rabbit Reduxed

1 rabbit (2 to 3 lbs.), cut in pieces
1 cup flour
vegetable oil for frying
1 cup onion, chopped fine
1/2 cup celery, chopped
3 tsp. onion powder
3 tsp. paprika
1½ tsp. garlic powder
1 tbsp. fresh ground pepper
1/2 tsp. basil
1/2 tsp. gumbo file powder (optional)

In small bowl combine seasonings together mix with flour in plastic bag. Dredge rabbit pieces in seasoned flour. Cook rabbit in skillet in hot hoil until golden brown (2 minutes per side). Remove from skillet, drain on paper towels and set aside.
Pour off all but 1/2 cup of hot oil from skillet. Return to heat. Whisk in remaining flour mixtureand cook to form roux (2 to 3 minutes). When thickened, stir in onions and celery and cook until tender. Set aside.
In large saucepan or Dutch oven, bring 6 cups of stock to boil. Add roux to the stock until completely blended. Add rabbit to pot and cook on high for 5 minutes. Reduce heat to low and simmer for 1 hour or until rabbit is tender. Serve over rice or mashed potatoes.