6 cut in half ears of corn
6 (4 inches) links smoked sausage
12 cut in half if large red new potatoes
3 lbs unpeeled fresh shrimp
2 teaspoons per quart of water crab boil seasoning
3 pounds oxtails
House Seasoning, recipe follows
1 teaspoon olive oil
1 can beef broth
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
One 8-ounce can of tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Fill a large pot with enough water to cover all of the ingredients. Add the
crab boil and bring to a boil. Adjust the crab boil to suit your taste. When
the water boils, add the potatoes and sausage. Cook on medium heat for
20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp
and cook for no more than 3 minutes. Drain and serve with warm bread.
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Coat the bottom of a heavy oven-proof Dutch oven with olive oil. Once
heated, add the oxtails and sear on all sides. Remove and set aside.
Scrape up the brown bits from the bottom of the pan. Add the beef broth,
red wine, Worcestershire sauce, and garlic cloves. Stir. Add basil,
oregano, bay leaves, hot sauce, tomato sauce, and the reserved oxtails.
Stir to combine all ingredients together.
simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with vegetables over hot buttered rice.