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2 cups flour 
1 1/2 cups oil 
1 chicken, cooked and de-boned 
1 gallon of chicken stock 
2 large onions 
2 large green peppers 
1 pound smoked sausage 
2 medium zucchini 
1 pound okra 
1 pound of shrimp 
1 pint of oysters 
1 pound of crawdads 

Make a roux: mix 2 cups of flour into 1 1/2 cups hot oil. Cook on high, stirring constantly until brown. Add the chicken, chicken stock, onions, and green peppers. Bring to a boil, then simmer down. Add salt to taste and a whole bottle of . . . (drum roll) BILL "Sauce Boss" WHARTON'S LIQUID SUMMER HOT SAUCE. Slice and add: 1 pound of smoked sausage, 2 medium zucchini, and 1 pound of okra. After the okra is done (about 10-15 minutes), turn up the heat, and add shrimp, oysters, and crawdads. Cook for 3 minutes, or until seafood is just barely cooked. Serve over rice and splash with more Liquid Summer Hot Sauce.

Note: This recipe feeds 8-12 people. 

If you are a venue looking for the list of ingredients you need to prep for a Sauce Boss performance,  Get PDF for Sauce Boss performance gumbo rider HERE 

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