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The new Louisiana Creole Gumbo in northwest Detroit is just the beginning.

Before he purchased Louisiana Creole Gumbo, Spencer had made a name for himself in broadcast media."I've been benefited greatly from that." The restaurant was first established in 1970, though not by Spencer.That distinction goes to Joseph Stafford, a chef who learned to cook from his mother in Bayou Laforche in New Orleans.Morrison, on the other hand, had his eyes on Louisiana Creole Gumbo. "Joe Stafford, having sold us the restaurant, spent the next year coming in to work every day to teach us how to prepare the product," Spencer says."How to maintain his proprietary spice blends that he had, to control the taste of the food, how to manage the product, to introduce us to the vendors, create a relationship with the vendors, so we could continue his legacy.

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