For the Oxtails: Season flour with salt and pepper. Dredge oxtails in flour. In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the oxtails, in batches, and brown for about 3 minutes on all sides. Remove from the pan and set aside. Add the onions, celery, and carrots. Season with salt and pepper. Saute until the vegetables start to wilt, about 6 minutes. Stir in the garlic, bay leaves and stock. Scraping the bottom and sides of the pan to loosen the brown particles. Return the oxtails to the pot and cook, covered, until the sauce is stew-like and the meat starts to fall of the bone, about 2 hours. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed.
For the Pudding: Preheat the oven to 350 degrees F. Mash the potatoes in a mixing bowl, until smooth. Add the eggs and milk and mix well. Add the nutmeg, cinnamon, 1/2 cup of the pecans, 1/2 cup of the brown sugar, syrup, salt, vanilla, and bourbon. Mix well. Pour the mixture into a 1 1/2 quart round baking dish. Combine the remaining 1/2 cup pecans and the remaining 1/2 cup brown sugar with the butter and mix well. Dot the top of the potato mixture with spoonfuls of the butter mixture. Bake for about 45 minutes, or until bubbly.
For the Fried Okra: In a mixing bowl, combine the buttermilk, hot sauce, and egg. Mix well. Add the okra, season with salt and turn to coat evenly. Let sit for 30 minutes. In another mixing bowl, combine the flour and cornmeal. Mix well and season with Creole seasoning. Heat the oil in a skillet. Dredge each of the okra in the seasoned flour, coating completely. When the oil is hot, add the okra, split side down and fry, turning once, for about 2 minutes, or until lightly golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve, spoon some of the pudding in the center of each plate. Place some of the oxtails and gravy around the pudding. Pile the fried okra on top of the pudding. Garnish with parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3203.56 Kcal (13413 kJ)
Calories from fat	1517.18 Kcal
		% Daily Value*
Total Fat	168.58g	259%
Cholesterol	771.29mg	257%
Sodium	4061.73mg	169%
Potassium	4299.15mg	91%
Total Carbs	200.73g	67%
Sugars	90.69g	363%
Dietary Fiber	21.34g	85%
Protein	214g	428%
Vitamin C	40.9mg	68%
Vitamin A	2.6mg	87%
Iron	9.8mg	55%
Calcium	632.4mg	63%

Amount Per 100 g
Calories	174.44 Kcal (730 kJ)
Calories from fat	82.62 Kcal
		% Daily Value*
Total Fat	9.18g	259%
Cholesterol	42mg	257%
Sodium	221.17mg	169%
Potassium	234.1mg	91%
Total Carbs	10.93g	67%
Sugars	4.94g	363%
Dietary Fiber	1.16g	85%
Protein	11.65g	428%
Vitamin C	2.2mg	68%
Vitamin A	0.1mg	87%
Iron	0.5mg	55%
Calcium	34.4mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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