Oxtail Gumbo with Okra and Rice

Oxtail Gumbo with Okra and Rice | 0 Comments
From Trout Baquet, Aired on Fri 5/13
Chef Jeff Henderson,


1. Heat 1 ½  tbsp. canola oil in an 8-qt. Dutch oven over medium-high heat. Season oxtails with salt, black pepper and chili flakes. Cook until browned and fat is rendered, about 8-10 minutes. Transfer oxtails to a plate and set aside.

2. Add remaining oil, celery, onions, bell peppers, and habanero pepper to pan. Cook vegetables until caramelized and fragrant about 6-8 minutes. Add garlic and stir for 1 minute until fragrant. Deglaze vegetables with Worcestershire sauce. Remove vegetables from pan and set side.

3. Add butter to pan. After butter has melted, add 3 tbsp. flour. Stir and cook to make a brown roux. Slowly add hot stock and stir well to incorporate. Add oxtails, stewed tomatoes, and vegetables. Simmer for about 2 ½ - 3 hours uncovered.

4. When oxtails are nice and fork tender, add okra and cook for an additional 5 minutes adjust seasonings with salt and pepper. Remove pot from heat and serve with hot rice rice and garnish with chopped scallions.


  • 1⁄3 c. canola oil
  • Kosher salt and freshly ground black pepper to taste
  • Nice pinch red chili flakes
  • 2 celery ribs, small diced
  • 1 large yellow onion, small diced
  • ½ green bell pepper, small diced
  • 1 habanero pepper, seeded and minced
  • 1 ½ tbsp. fresh garlic minced
  • 2 tbsp. Worcestershire sauce
  • 4 tbs. butter
  • 3 tbs. all purpose flour
  • 6-8 cups chicken or beef stock
  • 2 lb. oxtails, trimmed
  • 1 c. stewed tomatoes
  • 1 c. fresh okra, sliced
  • Cooked white rice, for serving
  • 4 scallions, thinly sliced, for garnish

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