1 rabbit, about 3 pounds, dressed, cut into serving pieces
1 tablespoon Rustic Rub, recipe follows
1 cup brown roux
2 cups chopped onions
2 cups chopped celery
1 cup chopped bell peppers
1 tablespoon chopped garlic
1 tablespoon chopped shallots
3 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 bay leaves
1/2 pound andouille sausage, cut into 1/2-inch links
2 cups sliced assorted wild mushrooms
3 quarts water
3 cups cooked long-grain rice, warm
2 tablespoon chopped parsley
Essence, recipe follows

Cooking Recipe:

Season the rabbit with the Rustic Rub. In a large pot, heat the oil, over high heat. When the pan is smoking hot, brown the rabbit, about 3 to 4 minutes on each side. Remove to a platter and set aside. Reduce heat to medium, add the brown roux. Add the onions, celery, bell peppers, shallots, and garlic. Cook for about 5 minutes, stirring constantly until vegetables are wilted. Add the salt, cayenne, black pepper, and bay leaves. Add the rabbit, andouille sausage, and wild mushrooms, and cook for 2 minutes. Add the water (tap water should be fine unless the recipe calls for bottled water) , stirring to mix well. Bring to a boil and reduce heat to a simmer. Simmer for 1 hour or until the rabbit is tender. To assemble, ladle the gumbo into an over-sized bowl and top with the rice. garnish (which means to sprinkle over, giving an aesthetic appearance) with chopped parsley.

Emeril's Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an airtight container.

Essence (Emeril's Creole Seasoning):
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 leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup