The journey began in Reserve, Louisiana, also known as "The River Parishes," located just outside of New Orleans. It's the place where my mother, Betty Paulin, was born in 1928. Growing up in Reserve, my grandmother played a pivotal role in teaching my mom culinary skills such as preparing gumbo, frying seafood, and making hearty stews.

In Reserve, my mother crossed paths with my father, Ernest "Doc" Paulin, a talented jazz trumpeter, at a dance event. Their meeting eventually led to marriage, and together, they decided to relocate to New Orleans. In this vibrant city, they would go on to raise a large family of thirteen children, consisting of ten boys and three girls.

With such a sizable family to feed, my mother had a knack for stretching meals to ensure everyone was well-fed. Her culinary repertoire included dishes like Red Beans and Rice, Etouffee, and Bisques. Fridays were a special occasion when we indulged in fried seafood, and on Good Friday, my mom would whip up a mouthwatering batch of BBQ shrimp.

What set my mother's cooking apart was her unwavering commitment to crafting everything from scratch. In our uptown New Orleans neighborhood, she earned the nickname "Gumbo Lady." This nickname was a testament to the meticulous care and time she devoted to preparing extraordinary pots of gumbo. Her secret? Only the freshest ingredients, including shrimp, blue crabs, smoked andouille, and a medley of seasonings and spices.

Beyond just preparing delicious meals, my mom imparted invaluable culinary knowledge to her children. She emphasized the importance of cooking with fresh ingredients and the patience required to maintain the quality of the food we made. In her eyes, there was no compromise when it came to the art of cooking.