Instructions:
- Prepare the oxtail: Season the oxtail pieces with salt and pepper. Heat 1 tablespoon of oil in a large pot over medium-high heat. Brown the oxtail on all sides, then remove from the pot and set aside.
- Sauté the aromatics: In the same pot, add the remaining oil and sauté the onion and garlic until soft and fragrant.
- Add the spices: Stir in the bay leaves, thyme, and paprika, and cook for another minute to toast the spices.
- Simmer the stew: Return the oxtail to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the oxtail is tender and falls off the bone.
- Add the potatoes and sausage: Add the diced potatoes and sliced sausage to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
- Finish with shrimp and corn: Stir in the shrimp and corn kernels, and cook for another 5-7 minutes, or until the shrimp are pink and cooked through.
- Adjust seasoning: Taste the stew and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the stew into bowls and garnish with chopped parsley. Serve hot, accompanied by crusty bread or rice if desired.
This hearty stew is packed with flavor and is sure to satisfy your cravings. Enjoy!
