2 sm. rabbits or 1 lg. rabbit
1/2 c. chopped onions
1 lb. fresh or frozen whole okra
2 tsp. liquid Crab Boil
1/2 tsp. black pepper
1/2 c. oil or shortening
1/2 c. flour
1/2 c. chopped celery
1 tsp. thyme
1 tsp. marjoram
1/4 tsp. cayenne pepper
Salt to taste

Cut rabbit into pieces and simmer in a covered pot for 1 hour. Meanwhile, make a roux (gravy) with flour and shortening in an iron skillet. Stir constantly until brown. Add onions and celery and stir until vegetables are soft. Remove from heat and set aside. When rabbit is through simmering, remove meat from bones, reserving the stock for later use. Combine roux, meat and stock in a heavy aluminum pot (cast iron turns okra black; stainless steel causes gumbo to burn). Add remaining ingredients, and more water if needed. Cover and cook over low heat, stirring often, for about 1 hour until the okra disintegrates. Pour over rice. Serves about 10-12.