The idea to put prepared gumbo base in a brick was the brainchild of Carole Foster, a truck driver who decided in 2007 to freeze her leftover gumbo so that she could enjoy it when she returned from one of her road trips…nothing to do but add a few more shrimp! Besides being a truck driver, Carole was also a great cook who wondered why there wasn’t such a product available at the stores in her hometown of Compton, California, or even online. If there can be chili bricks, why not gumbo bricks?
Estella Allen Laws, who had been making gumbo for decades, was the matriarch of the Foster family until her passing at the age of 97 in 2002. Carole and her sister Deanna tweaked their “Mee-Ma’s” recipe, adding their own flair until they got just the right flavor combination, texture, and color. Test samples were sent out to friends and family around the country, and they sold bricks to church members and bowling clubs. The product was very well received, as it seems everyone loves gumbo, but they don’t want to do all the chopping and the stirring and the boiling of the stock, which can take several hours.
And so goes the genesis of Mee-Ma’s Louisiana Gumbo Bricks. Since then, all six of Carole’s siblings, nieces, nephews and cousins, and a host of friends have helped to promote the product. They even opened a restaurant in 2008, and have become a staple in the greater Los Angeles area… Truly a labor of love. Mee-Ma’s Lousiana Gumbo Bricks make it easy for even the most inexperienced cook to prepare delicious gumbo anytime in 45 minutes or less.