Rachael Ray’s Feedback party is back to help close out South by Southwest for an 11th year.

Rachael Ray has been hosting a Feedback party during South by Southwest Music for more than a decade. She returns this year on March 17. Photo from The Door.

Every year, the beloved daytime talk show host and Food Network star throws one of the biggest free parties of South by Southwest at Stubb’s on the last day of the busiest week of the year in Austin. Ray has always explained that it’s her way to give back to a city she loves so deeply and calls her second home.

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Rachael Ray’s Feedback at Stubb’s BBQ, 801 Red River Street, starts at 10 a.m. and ends at 4 p.m. on March 17, and once the venue hits capacity, they’ll institute and one-in-one-out policy.

This year’s music line-up includes Salt-N-Pepa, Kurt Vile, Girl Talk, Erika Wennerstrom of Heartless Bastards and Dr. Pepper’s Jaded Hearts Club Band. You can click here to find the full list of performers from music writer Deborah Sengupta Stith.

Tomatillo gazpacho sliders and refried bean hot dogs will be on the menu at this year’s Rachael Ray Feedback. Contributed by RachaelRay.com

As always, the free food and drinks — sponsored this year by King’s Hawaiian and Modelo Beer — will be a big draw for many of the fans who often line up before dawn to get in. On St. Patrick’s Day, they’ll serve Frank n’ “Refried” Beans hot dogs with roasted tomato salsa and pickled jalapeños, Pimento Cheese Dogs with corn chip dust, Lil’ Veg-Head Corn Dogs with Tomatillo Gazpacho Shooters and Serious Three-Meat Sloppy Joes.

The Feedback House, which is the private warm-up party for the big Feedback party at Stubb’s, will take place Thursday, March 15 to Saturday, March 17 at 1102 E. Cesar Chavez St., but you’ll need an invite to get into that one.

Ray shared the recipe for those tomatillo gazapacho shooters below.

Rachael Ray’s Feedback party during SXSW always features a handful of Austin- and Texas-inspired dishes that a team of culinary students serves for free throughout the event. Addie Broyles / American-Statesman

Tomatillo Gazpacho Shooters

6 tomatillos, husked and cut in half, or 3 green tomatoes, halved or quartered
1/3 seedless cucumber, peeled
1 to 2 stalks celery
1/2 small onion, rough chopped
1/2 to 1 jalapeño, chopped
Juice of 1 lime
1 teaspoon ground cumin
Small handful of cilantro
1/4 cup fresh mint
Honey, to taste
Small hunk of stale bread, about 2 slices
1 cup ice
For garnish:
Good olive oil
Green Tabasco

Place all ingredients in a blender or food processor and blend until combined and to desired consistency. Serve in a tall shot glass with a drizzle of olive oil, a floater of vodka and green Tabasco. Makes 4 cups.

— From Rachael Ray, Ray Marks Co.