No Bad Food

The Gumbo That Raised Me

A Cajun family recipe from Houston that's been passed down, cooked loud, and asked for again and again.

I come from a Cajun family of cooks and restaurant owners.

My family ran a BBQ spot in Houston called Lockwood Inn from 1928 to 1996, before it burned down. My grandmother was a Cajun caterer. My mom made the best gumbo I've ever had – and everyone who's ever eaten it agrees.

This is the gumbo I grew up on. The one people still ask about years later.

Lockwood Inn, Houston - the original family spot, 1928-1996

Watch: Mom's Gumbo, start to finish

Featured Recipe

The Gumbo

No twists. No shortcuts. Just the real thing.

This isn't a "twist" on gumbo. It's the real thing. Take your time with it - the roux needs your attention, the flavors need to marry.

What you'll get

The exact roux color we grew up on

The way our house smelled on Sundays

Enough to feed the people you actually care about

House Notes

Serving It Right

Gumbo is better when it's cooked for a room, not a recipe card. A few hosting notes from our table to yours.

Serve it in warm bowls with rice already in - nobody wants to build their own at the table.

Put green onions, hot sauce, and potato salad on the side so people can doctor their own bowl.

Make more than you think - gumbo is better the next day.

If you can, play something slow and soulful while it simmers. Let the room feel it.

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