History/Mission

It all started over 30 years ago when Mr. Joseph Stafford and his wife Margarine founded Louisiana Creole Gumbo in 1970. The Stafford’s introduced Detroit to Creole cooking when few knew the difference between a gumbo and jambalaya. Food critics everywhere recognized their restaurant and menu. They expanded to two restaurants; published two widely sold cookbooks (The Black Gourmet & Cooking in the Southern Tradition) and sold the restaurant’s product under the LUZIANNE’S label in many of the major grocery store chains in the area including Farmer Jacks and Wrigley’s food stores. In 1982, The Stafford’s decided to retire and sold the restaurant to a group of young men, Joe Spencer, Douglas Morison and Charles Martin now under the name of LCG Inc.

Today, the restaurant continues to flourish and succeed selling a unique and tasteful menu based upon the many recipes of Mr. Joseph Stafford. LCG has participated in the Super Bowl XL tailgate, Motown Winterblast and TasteFest and has received awards for “Best Gumbo in Detroit” for 2003 and a 3-star rating by The Detroit Free Press. Over 35 years later, Louisiana Creole Gumbo has a strong mission to serve and sell quality Creole and Southern meals in a warm, friendly atmosphere. To provide meaningful jobs and careers for young people, particularly African-Americans, while building business-equal-opportunities for disadvantaged people of all colors.
Louisiana Creole Gumbo is Always Getting Better.