He spent his early childhood years observing his mother Theresa Lee learning the fundamentals of farming and Louisiana cooking. Gumbeaux Billy would later relocate to Lake Charles, La where he excelled in academics but also in his unplanned culinary apprenticeship. He spent his afternoons and summers working for his grandmother Mabel Lee at her two restaurants The Rivera Lounge and Tropical Inn lo
cated in the Fishersville Projects of Lake Charles. While both restaurants were not concurrent it revealed how ambitious and determined Mabel Lee was to own her own business and preserve the original recipes of the Louisiana Cuisine. Gumbeaux Billy learned the essential ingredients to making a good roux for Gumbo and Mabel Lee’s recipe for Stuffed Shrimp. These two signature dishes he perfected early in life would be part of the reason he earned his name “Gumbeaux Billy”. He also learned to prepare the other popular dishes Mabel would sell at her restaurants such as Boudin, Etouffee, Hog Crackling’s, Fried Chicken and Sauce Piquant to name a few. After graduating high school he moved to New Orleans to attend college at Xavier University to Major in Chemistry. While attending college he found a job at Commander’s Palace which was the current restaurant of Executive Chef and now Celebrity Chef Paul Prudhomme. Although, he was a hardworking and a well informed waiter, Chef Paul required his waiters to be prim and proper. While Gumbeaux Billy never lived up to the standard of being a well behaved waiter he did earn the respect of Chef Paul for his culinary ability. Gumbeaux Billy left the restaurant industry after graduating college and moved to Houston, TX to create a better life for his family but he continued to master his culinary skills over the years. Gumbeaux Billy had been approached several times to sell his dishes and finally was convinced by his son to share his gift with the world. Spring 2011 Gumbeaux Billy’s Boiled Crawfish recipe debut at The Taste of Louisiana Festival in Lake Charles, LA. Although, the Gumbeaux Billy name was not used as the name of the business at that time he was often referred to by the name. In 2013 the Crawfish recipe was reintroduced to The Imperial Sugarland Farmers Market under the name The Taste of Louisiana Kitchen. Shortly after Crawfish season ended, Gumbeaux Billy and his son decided it was time to introduce Houston to one dish he was really known for Gumbo. Gumbeaux Billy’s Louisiana Kitchen was born. The pop-up kitchen serves as a connection to the Original Louisiana flavor and recipes. Serving Gumbo, Etouffee, Boudin, Crawfish, Stuffed Shrimp, Pralines and Beignets.
