Oxtail Fricassee

4 lbs oxtails
4 Tbsp Chef Paul Prudhomme’s Magic New Orleans Seasoning, in all
2 oz canola oil
2 cups onions, diced
1 cup green bell peppers, diced
3 ½ cups beef stock
3 whole bay leaves
1 Tbsp Chef Paul Pruhomme’s Magic Pepper Sauce®
1 Tbsp Worcestershire sauce
3 Tbsp dark roux, prepared

Preheat oven to 325°F. Season oxtails with 3 Tbsp of the New Orleans Seasoning and let rest for 15 minutes. Then, heat oil over medium heat in a heavy bottomed pot. Add oxtails and brown on all sides. Remove oxtails from pot and add onions and bell peppers. Sauté, scraping up any brown bits that form on bottom of pot, until the onions and bell peppers are brown and soft. Add the remaining New Orleans Seasoning, stock, bay leaves, Magic Pepper Sauce®, and Worcestershire sauce and bring to a boil. Whisk in the dark roux, add the oxtails, cover and put in oven. Cook for 3 hours and check oxtails for tenderness, then cook at 15-minute increments until the meat is almost falling off the bones. Skim and discard any oil that rises to the top. Serve oxtails and gravy over white rice.