Amount
Ingredient
Preparation



1
pound
oxtails





4
each
potatoes

diced



4
stalks
celery

sliced



1/2
pound
corn kernels

frozen



1
can
tomato sauce





1
large
onion

diced



4
each
carrots

sliced



28
ounces
tomatoes, canned with juice

whole stewed



1
x
salt and black pepper

to taste



1
x
pasta, elbow macaroni

optional



1
x
okra

frozen, sliced, optional

 Cook the potatoes, onion, celery and carrots.

When these vegetables are almost done, add corn, tomatoes and tomato sauce, salt and pepper.

Continue cooking over medium fire until flavor is well blended.

If you like macaroni in your stew, add when you add frozen corn.

If you like okra, add after all other vegetables are done.

Serve with hot cornbread or saltine crackers.