Your Ox tail can also be used. I would braise it first.
, (common to all gumbo):
4 Tbl. Oil
4 Tbl. Flour
1 Large Onion, Chopped
2 cans (14.5 oz.) diced tomatoes
1 Bell Pepper, Minced
1 Stalk Celery, Minced
1/4 Cup Chopped Parsley
1/4 tsp. Thyme
1 Tbl. Basil
1/2 tsp. Worcestershire Sauce
1 tsp. Louisiana Hot Sauce
2 Tbl. Gumbo Filè (pronounced fee-lay)
2 Quarts Water (or as an option, 1 qt. Chicken Stock + 1 qt. water)
Salt & Pepper to taste
, (Add 2-4 lbs. of diced and previously cooked proteins of your choice, e.g. seafood, chicken, Andouille sausage) Personally, I add all three -
Make a dark roux by browning the flour in the oil, constantly stirring over medium low heat (15-30 minutes - the slower the better).
Add the finished roux to a stock or crock pot.
Add everything else in Part-A to the pot and stir to combine with the roux.
Bring to a simmer.
Add your previously diced and cooked protein(s) (except in the case of Seafood Gumbo. Only add the shrimp two minutes before serving.
) and a simmer for at least an hour. Again, the longer the better.
Serve in a bowl on a bed of rice and make additional Gumbo Filè available for seasoning.