Sort ingredients
kgalang
QR Code
Listen
Pdf
Brown the oxtails on all sides in hot oil; transfer to large crockpot.
Tie spices together with wine and place in pot on top of oxtails.
Pour beef broth, liquid smoke over oxtails and cook on high in slow cooker for 6 to 8 hours.
Remove oxtails and allow meat to cool before removing meat from the bones and set aside.
Skim fat from top of the oxtail liquid.
Add onion, celery, bell pepper, green onions and minced garlic to boiling stock for 10 to 12 minutes.
Add okra, one can diced tomatoes and green chiles (mild or hot).
Add reserved meat and sausage and stir well.
Reduce heat to medium. Cover and cool over medium-low heat for 20 to 25 minutes.
Prepare rice as directed on package.
Adjust gumbo seasoning to taste and serve over rice.