Soul Pho Gumbo

Ingredients

For the Oxtail and Broth:

• 2 lbs oxtail, seasoned with Uncle Dibbz Texas Steak Rub
• 2 tbsp neutral oil (e.g., vegetable or canola)
• 1 onion, quartered
• 1 head garlic, halved crosswise
• 4 cups beef broth
• 4 cups water
• 2 bay leaves
• 2 tbsp fish sauce (optional, for umami)
• 1 tbsp soy sauce
• 1 tsp sugar

For the Gumbo Base:

• 2 tbsp neutral oil (e.g., vegetable or canola)
• 2 tbsp all-purpose flour
• 1 bell pepper, diced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp Uncle Dibbz Delta Dust
• 1 cup beer (lager or amber preferred)
• 1 tsp Uncle Dibbz King Creole Blend
• 1 cup andouille sausage, diced (or smoked sausage)

For the Rice and Toppings:

• 2 cups cooked white rice (e.g., Jasmine or Carolina Gold)
• Sliced green onions
• Chopped cilantro
• Lime wedges
• Sliced jalapeños
• Hot sauce (like Tabasco or Louisiana)

Instructions

Step 1: Sear the Oxtail

1. Pat the oxtail dry with paper towels and season generously with Uncle Dibbz Texas Steak Rub.
2. Heat the oil in a large stockpot over medium-high heat. Sear the oxtail on all sides until browned, about 3-4 minutes per side. Remove the oxtail and set aside.

Step 2: Build the Pho Broth

1. In the same stockpot, add the quartered onion and halved garlic. Sauté until fragrant, about 2 minutes.
2. Return the seared oxtail to the pot and add beef broth, water, bay leaves, fish sauce, soy sauce, and sugar.
3. Bring to a boil, then reduce the heat to a simmer. Skim off any impurities. Simmer gently for 2-3 hours, or until the oxtail is tender and falling off the bone.
4. Strain the broth to remove solids and set aside. Keep the broth warm.

Step 3: Prepare the Gumbo Base

1. In a Dutch oven, heat the oil over medium-high heat. Add the flour and whisk continuously to create a roux. Cook until the roux reaches a dark chocolate color, about 20-30 minutes, stirring frequently.
2. Add the diced bell pepper, celery, and onion to the roux. Cook until the onion becomes translucent, about 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
4. Sprinkle in Uncle Dibbz Delta Dust and stir to combine.
5. Pour in the beer and cook for 2-3 minutes, allowing the alcohol to cook off.
6. Gradually ladle the pho broth into the roux mixture, whisking to combine smoothly. Add the oxtail pieces back to the pot.
7. Stir in Uncle Dibbz King Creole Blend, then add the sausage. Bring the gumbo to a gentle boil, then reduce the heat to low and simmer for 3 hours, stirring every 15 minutes.

Step 4: Assemble the Dish

1. Ladle the gumbo into a bowl.
2. Top with a scoop of cooked rice and garnish with green onions, cilantro, lime wedges, and sliced jalapeños.
3. Serve hot with hot sauce on the side.