— 6 cut in half ears of corn
— 6 (4 inch) links smoked sausage
— 3 lbs unpeeled fresh shrimp
— 12 cut in half if large red new potatoes
— 2 teaspoons per quart of water crab boil seasoning
— 3 pounds (ca. 1,361 g) oxtails
House Seasoning, recipe follows
— 1 teaspoon olive oil
— One can of beef broth
— 1 cup red wine
— 1 tablespoon Worcestershire sauce
— 6 cloves garlic, large ones cut in 1/2
— 1 teaspoon dried basil
— 1 teaspoon dried oregano2 bay leaves
— One 8-ounce can tomato sauce
— 1/2 Vidalia onion, cut into 6 wedges
— 4 medium carrots, cut into 2-inch lengths
— 6 small new red potatoes, cut in 1/2
— 1 pot hot buttered rice
— 1 cup salt
— 1/4 cup garlic powder
— 1/4 cup black pepper
Pour enough water into a big pot to cover all the ingredients. Bring the crab boil back to a boil. Taste the crab boil and adjust it to your liking. Add the potatoes and meat to the boiling water. Cook for 20 minutes on medium heat. Cook for a further 10 minutes after adding the corn. Then Cook for no more than 3 minutes after adding the shrimp. Drain the liquid and serve with warm toast.
Preheat oven to 300 to 350 degrees F.
Sprinkle the oxtails liberally with House Seasoning on both sides.
Using the olive oil, coat the bottom of a heavy oven-proof Dutch oven. When the pan is hot, add the oxtails and sear them on all sides. Remove the item and place it away. Remove the brown bits from the bottom of the pan with a scraper. Combine the beef broth, red wine, Worcestershire sauce, and garlic cloves in a large mixing bowl. Stir. Combine the basil, oregano, bay leaves, hot sauce, tomato sauce, and the saved oxtails in a large mixing bowl. To incorporate all of the ingredients, stir them together.
Cover tightly, place in oven, and bake for 2 to 3 hours.
Remove from oven and bring to a simmer on stove top. Add the sweet onion wedges, red potatoes, garlic, and carrots to the pot. Cover and simmer until potatoes are almost tender, roughly 15 minutes.
Serve oxtails with the vegetables over hot buttered rice.