The Farmers Market was buzzing this weekend as our Resident Chef, Princella Zeno, brought a little Louisiana sunshine to Valencia with her latest cooking demo. The crowd gathered early, drawn in by the scent of spices and the sound of simmering pots, ready to learn the secrets behind her Vegan Creole Gumbo.

Attendees were delighted to find out they’d be tasting two different Creole creations: a smoky, savory Vegan Creole Sausage Gumbo and a bold, flavorful Creole Gumbo with Vegan “Chck’n” and Vegan “Crab.” Each version offered its own spin on the Southern classic, rich with flavor and made entirely from plant-based ingredients.

As the demo unfolded, Chef Princella worked her magic, building each gumbo layer by layer — starting with a deep, nutty roux and the aromatic “holy trinity” of onions, peppers, and celery. She reminded the crowd that good gumbo can’t be rushed; it’s a dish built on patience, fresh ingredients, and a whole lot of love. Between stirring and tasting, she shared tips and tricks for creating that perfect Creole depth of flavor, all while keeping the energy light and joyful — even encouraging a little dancing at the stove.

By the time the tasting samples were ready, the market was filled with the warm, comforting aroma of spice and soul.

It was a true Farmers Market moment — good food, great company, and a shared love of cooking fresh and local. A big thank you to Chef Princella Zeno for another flavorful, heartwarming demo. We can’t wait to see what she’s cooking up next!

For the recipe and more from Princella, sign up for her website here.