- CKD non-dialysis
- 1 medium bell pepper
- 1 small jalapeno pepper
- 1 large onion
- 3 celery stalks
- 1 medium potato
- 1 tablespoon olive oil
- 1 tablespoon all-purpose white flour
- 2 bouillon cubes
- 2-pound package oxtail
- 1 tablespoon vinegar
- 1/4 teaspoon black pepper
- 1/2 teaspoon Mrs. Dash® herb seasoning blend
- 12 ounces frozen gumbo vegetables
Chop bell peppers and jalapeno pepper, Dice onion and finely chop celery. Peel potato and cut into small cubes.
In a large stock pot, under a medium heat, mix together olive oil, flour, and bouillon cubes. Fill pot 3/4 full of water. Add peppers and bring to a boil. Add oxtail and vinegar. Cover and cook until oxtails are tender and liquid reduces (about 1 to 1-1/2 hours).
Add black pepper and a dash of Mrs. Dash herb seasoning blend.
Place potato cubes in a medium saucepan, cover with water and boil for 8 minutes; drain. (This process removes some potassium from the potato.)
Add onion, celery, boiled potato and frozen vegetables. Cover and let cook until vegetables are tender.