Regi Young, Executive Director
This recipe is very similar to the way my mother-in-law from DeQuincy, Louisiana used to make her gumbo, as well as the current way my partner makes her gumbo with a few exceptions (like adding hardboiled eggs). It reminds me of my time spent in Acadiana and Houston with friends and family and the good times that we shared around food. We ALWAYS make gumbo in our household this time of year and enough for our guests to take some home too. It is so important in my household in fact, that it was the first meal that we made as a family here in Oakland, and we had some of the ingredients shipped from the South to ensure that our family here knew what REAL gumbo tasted like. It was a hit and they keep asking when we are going to make some more!