Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        rabbit
                        salt -- red pepper, and
                        -- flour
   2      large         onions -- chopped
   3      stalks        celery -- chopped
   2      cloves        garlic -- chopped
   3      tablespoons   oil
     1/2                green pepper -- chopped
   4      tablespoons   parsley -- chopped
   2      tablespoons   green onions -- chopped
   1      cup           uncooked rice -- washed
   1      cup           water or stock -- (rabbit or
                        chicken
     1/2  cup           white dry wine
   2      teaspoons     salt
                        hot sauce -- to taste

Preparation:

Cut rabbit into serving pieces and dredge in flour seasoned with salt and red pepper. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, green pepper and parsley in oil until wilted. Put rabbit back into skillet; cover. Cook slowly about 30 minutes or until rabbit is tender. Add rice, stock and wine. Add salt and hot sauce; cook slowly about 30 minutes or until rice is cooked. Source: Louisian Conservationist - Jan/Feb, 1995