Oxtails might not be the first thing that comes to mind when you think of Cajun cuisine, but you're in for a delicious surprise! Today, we're diving into the world of Cajun Smothered Oxtails – a mouthwatering, soulful dish that combines the rich tradition of Creole cooking with the bold flavors of the bayou.
Cajun cuisine is renowned for its diverse influences, and smothered oxtails are no exception. This dish is a prime example of the fusion of French, African, and Spanish flavors that make Cajun and Creole cooking so unique. Traditionally, oxtails are seared, then braised low and slow in a savory, spicy sauce until they are fork-tender.
Oxtails may seem unconventional, but their intense flavor and tender meat make them a true Cajun delight. The long, slow cooking process allows the rich marbling in oxtails to melt, infusing the sauce with unparalleled depth and a melt-in-your-mouth experience.
The heart of this dish lies in its spices. A generous blend of paprika, cayenne, thyme, and a medley of other Cajun seasonings come together to create a harmonious symphony of flavors. The result? A dish that boasts a perfect balance of heat and heartiness.
The “smothering” part of Cajun smothered oxtails refers to the slow cooking process in a flavorful gravy. The oxtails are smothered, allowing them to soak up every drop of the spicy goodness, and emerge as a masterpiece of Cajun flavor.
Serving Suggestions
While these oxtails are delicious on their own, they're often served over a bed of fluffy rice or creamy mashed potatoes, soaking up all that delectable sauce. Don't forget a side of my Southern Style Greens or cornbread to complete the classic Cajun experience.
Cooking up Cajun smothered oxtails at home is easier than you might think. With the right ingredients, a bit of patience, and a love for bold flavors, you can transport your taste buds straight to the heart of Louisiana.
If you're ready to embark on a culinary adventure and experience the rich and bold flavors of the bayou, then stay tuned for our upcoming Cajun smothered oxtails recipe. We'll walk you through the steps to create this soulful, satisfying dish in your own kitchen.
Cajun smothered oxtails are more than just a meal; they're a celebration of culture, history, and a testament to the versatility and creativity of Cajun cuisine. So, get ready to savor the spices and fall in love with this unique Southern dish. It's a taste of the bayou that will keep you coming back for more.
Ingredients
- 4 pounds Oxtail
- 1 onion finely chopped
- 6 garlic cloves finely chopped
- 1 large green bell pepper chopped
- 3 stalks celery finely chopped
- 3 Bay Leaves
- 3 sprigs fresh thyme
- 1 cup red wine
- 6 oz can tomato paste
- 4 cups beef stock
- cajun seasoning to taste
- instant roux as needed
Instructions
- Season the oxtail generously with cajun seasoning. Brown oxtail in batches over medium-high heat n a large Dutch.
- Remove and set aside.
- Stir in about ¼ cup instant roux just until combined.
- Add the red wine and allow to reduce for about 3 minutes.
- Add tomato paste and saute for about 2 minutes.
- Add the oxtail and pour in the stock, just enough to cover the oxtail.
- Reserve the remaining stock for later. Season with cajun seasoning.
- Bring up to a boil, cover and then place in a 350 degree oven for 3 hours.
- Check oxtail every 45 minutes for moisture. If the stock has evaporated too much, add more as needed.
- Remove the lid for the last 30 minutes of cooking to allow the sauce to reduce.
- Remove oxtail from oven, then with a slotted spoon, remove oxtail from the pan into a deep serving dish, cover loosely with foil and set aside.
- Place cooking liquid in Dutch oven over medium-high heat and stir in intant roux and cook until desired consistency is reached, adding instant roux until that point is reached.
- Gently stir in oxtail to coat with sauce and serve with sauce over hot cooked rice.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
This is a great recipe but why do you label it as cajun? Because it has Cajun seasoning in it? It doesn’t even have the holy trinity. We take our culture very seriously down here in South Louisiana. You can’t just slap some Cajun seasoning on it and call it cajun. I mean you’re from Texas you could have called it Texas oxtails because that’s what it is.
Hi Amelie,
Thank you for your thoughtful comment—I truly appreciate the passion and pride you have for your South Louisiana culture. I completely understand where you’re coming from, and I want to assure you that this recipe does include the holy trinity (onions, bell peppers, and celery)—it’s an essential part of the dish! It’s tucked into the recipe steps, as I sauté them to build that deep, flavorful base for the smothered oxtails.
As someone from Texas, I have immense respect for Cajun traditions, and I would never want to misrepresent them. This recipe was inspired by the incredible Cajun dishes I’ve had over the years, and while I may not be a native, I always aim to honor those authentic flavors and techniques. I hope you’ll give it another look—it means a lot to me to share these recipes with care and respect.