Oxtail Gumbo

• 4 lb. beef oxtails
• 2 Tbsp. margarine or butter
• 8 c. water
• 1 1/4 c. chopped celery
• 1 c. chopped onion
• 1/4 c. chopped parsley
• 1 tsp. salt
• 1 tsp. chili powder
• 1/4 tsp. paprika
• 1/2 tsp. dried thyme, crushed
• 2 cloves garlic, minced
• 1/8 tsp. crushed red pepper (optional)
• 1 (16 oz.) can whole tomatoes, cut up
• 1 (10 oz.) pkg. frozen cut okra
• 1 tsp. sage

1. Brown oxtail in margarine on all sides in Dutch oven.
2. Add water, 1/4 cup celery, 1/2 cup onion, parsley, salt, chili powder, paprika, thyme, garlic and crushed red pepper.
3. Cover and simmer until meat is tender, about 2 hours, stirring occasionally. Chill; remove fat and strain broth.
4. Remove meat from bones. Combine undrained tomatoes, okra, 1 cup celery, 1/2 cup onion, meat, broth and sugar in a large saucepan; cover and simmer 45 minutes longer.
5. Serve with rice.
6. Yields 8 servings.

beef oxtails, margarine, water, celery, onion, parsley, salt, chili powder, paprika, thyme, garlic, red pepper, tomatoes, okra, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776346 (may not work)