Disclosure: While I am a Brand Ambassador for Riceland Foods, this is not a sponsored post. I use Riceland products because I prefer them and I sure don’t mind sharing that I do!
Hubby is a gumbo lover to the inth (is that a word?) degree. Gary’s Favorite Chicken Gumbo is pretty famous around our parts, but my Seafood Gumbo is probably the queen of the dish. We’ve come to really enjoy this oxtail version as well. It’s a hearty dish well suited for chilly winter evenings.
Gumbo is the official cuisine of our neighbor to the south, Louisiana. The dish was most likely derived from several cultures, including French, Choctaw, West African and more which probably accounts for its hundreds of variations. The ingredients of a gumbo are as varied as they can be. Some people like it with okra; others rebel at the thought. Okra is often included as a thickener, but we just like it in our gumbo as an added taste. There are those who use file instead. Some only use a roux. Me? I want a roux AND okra.
If you’ve never cooked with oxtails before, you may be in for a little surprise. They’re actually not ox at all but rather pieces cut from beef tail. There’s not a whole lot of meat on an oxtail, but there is a ton of flavor. And it’s that flavor you are after in this gumbo. Next to this gumbo, Hubby loves oxtails in my Oxtail Vegetable Soup and counts it among his favorites.
While you might be tempted to go ahead and add in some shrimp to this gumbo, I prefer not to do so. The deep, rich flavors from the pork and beef seem to overpower the delicate flavor of the shrimp in my opinion.
Typically, this gumbo is a two-day affair for me. I prefer to cook the oxtails the day before serving. By doing that, I can refrigerate the broth so it can be more easily skimmed of its fat the next day. Using the pressure cooker is a quick way to cook and tenderize the meats, but it is not absolutely necessary. Simmering on the stovetop, braising in the oven or slow cooking them also work well. Adapt it to fit you needs.
For me, I’d rather not stand over a pot for hours. There’s “stuff” to do, y’all.
Always.
If you’re needing an idea for Christmas Eve dinner, give this full-bodied, flavorful oxtail gumbo a try and let me know what you think. Pair it with your favorite crusty garlic bread or cornbread sticks. Delicious!
Ingredients
- 3 Tablespoons plus 1/3 cup Riceland Rice Bran Oil
- 4 pounds beef oxtails
- Salt and pepper
- 3/4 cup flour
- 4 cups unsalted beef stock
- 1 smoked turkey neck or pork ham hock
- 1 bay leaf
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 1-2 fresh sage leaves
- 4-5 stalks fresh flat-leaf parsley
- 4 cups unsalted beef broth or stock
- 1 Tablespoon Pickapeppa Sauce
- 1 Tablespoon Liquid Smoke
- 1 Tablespoon Creole seasoning
- 1 pound pork sausage
- 1 teaspoon red chile flakes, crushed
- 1 large onion, minced
- 2 stalks celery, thinly sliced
- 1 bell pepper, seeded and small diced
- 6 green onions, thinly sliced
- 4 cloves garlic, minced
- 3 cups thinly sliced okra, optional
- 1 cup Riceland Gold Perfected Rice, prepared according to package directions
Instructions
- In a large cast iron skillet or Dutch oven, heat 3 Tablespoons Riceland Rice Bran oil over medium-high heat.
- Season oxtails with salt and pepper. Brown oxtails on all sides in the hot oil; transfer to the pot of a pressure cooker or Instant Pot.
- Tie rosemary, thyme, sage and parsley into a bundle with baker's twine. Place in pot on top of oxtails.
- Pour beef broth, Pickapeppa Sauce and Liquid Smoke over oxtails and pressure cook for 45 minutes, allowing cooker to cool down completely before releasing pressure. (These can also be cooker in a slow cooker on HIGH for 6-8 hours.)
- Remove oxtails and turkey or pork. Allow meat to cool before removing meat from bones; set aside. Skim fat from the top of the oxtail liquid.
- In a large cast iron skillet or Dutch oven, cook sausage until browned; rinse in a colander under slightly warm water and crumble. Set aside.
- Reheat skillet over medium-low heat. Add 1/3 cup oil to sausage skillet; whisk in 3/4 cup Wondra or all-purpose flour, stirring well to combine.
- Continue to slowly brown the flour and oil to create a dark roux. This may take 45 - 60 minutes.
- To roux, add Creole seasoning, chile flakes, onion, celery, bell pepper, green onions, and garlic. Cook 10-12 minutes or until vegetables are soft.
- Add sliced okra to vegetable skillet, stirring well to coat. Cook 5-10 minutes.
- Meanwhile, heat oxtail liquid to a slow boil.
- Add in 1 can Rotel tomatoes and green chiles (regular or hot, depending upon your preference).
- Add reserved meat and sausage and stir well. Combine vegetables with broth.
- Reduce heat to medium. Cover and cook over medium-low heat until vegetables are completely cooked and liquid is thickened, about 35-40 minutes.
- Prepare rice as directed on package. When rice has completed cooking, remove from heat, stir with a fork and cover with a clean kitchen towel. Replace lid and allow to rest 15 minutes before serving.
- Adjust gumbo seasonings and serve over rice.
