A Taste of Home: Randy’s Hearty Southern Gumbo
There’s something about a pot of gumbo simmering on the stove that brings people together. It warms the soul, fills the house with rich aromas, and turns any evening into a moment worth remembering. Today, I want to share a special recipe straight from our kitchen—Randy’s Gumbo. It’s not strictly traditional, but it’s got heart, flavor, and that down-home Southern comfort we all crave. Whether you’re whipping it up for a Sunday supper, a neighborhood potluck, or just because the weather called for something cozy, this gumbo’s going to hit the spot. And don’t worry—you can tweak the spice to your liking and make it your own. Let’s dive in!
🍲 What You’ll Need:
For the Roux:
- Get a good HEAVY pot. Cast iron or aluminum are best. Any heavy pot should work.
- ½ to ¾ cup all-purpose flour½ to ¾ cup olive oil (or use peanut oil or lard)
Veggie Base:
- The Trinity of Cajun/Creole Kitchen
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 2–3 stalks of celery, chopped
- The Plus two can’t do withouts in most Cajun Cooking
- 1 cup fresh parsley (or ½ cup dried)
- 2–3 garlic cloves, minced (or 1 tbsp. or more garlic powder to your taste)
Protein Choices:
- 1 lb. Cajun or pork sausage, sliced
- 2 lb. or more chicken, pork, or seafood, cut into bite-sized pieces
Extras:
- 2 cups okra (fresh or frozen, unbreaded)
- 2 cups liquid (water or 1 cup water + 1 cup white wine)
- 1 tbsp salt (or more to taste)
- ¼ tsp crushed red pepper or your favorite Cajun seasoning
- ¼ tsp crushed red pepper or your favorite Cajun seasoning
- 1 tbsp. gumbo filé (adjust to taste)
👩🍳 Let’s Make It:
Start the Roux:
In a heavy 2-quart (or larger) pot, heat the oil and flour over medium-low. Stir every 15–20 minutes until it turns a rich chocolate brown. This step gives the gumbo its depth. Be patient—it’s worth it!
Sauté the Veggies:
Add onions first, cooking until soft. Then toss in bell peppers and celery. Add your minced garlic. Cook everything until tender and fragrant.
Brown the Sausage:
Stir in sausage rounds and cook through. Make sure the sausage is well browned. You want the caramelization for the gravy. Pour in the liquid and bring it to a gentle simmer. Add Chicken, Pork, or Seafood. Once simmering, add the parsley. Toss in half the okra—this batch will cook down and thicken the gumbo naturally.
Spice it Up:
Add salt, pepper, red pepper/cayenne and/or your go-to Cajun seasoning. Which kind of pepper and in what amount depends on how spicy you want it. Simmer for 2 hours uncovered. Stir occasionally and enjoy the evolving aroma.
Final Touches
Add the rest of the okra and the filé powder. Traditionally Cajun cooks use one or the other. I like both. Let it simmer about 30 minutes. It’s ready to serve.
🍚 Serving Suggestions:
Scoop some white rice into a bowl and ladle your gumbo on top. Garnish with a bit of fresh parsley if you’re feeling fancy. It’s hearty, flavorful, and full of love.
❤️ From Our Kitchen to Yours
Gumbo’s more than just food—it’s a little taste of tradition and comfort. Try this recipe, make it your own, and share it with the folks you love. And if you give it a try, we’d love to hear how it turned out!
