Bruce's Chicken & Sausage Gumbo

Rachel Maria's Recipes

Friends, I am thrilled to share this extraordinary recipe that was graciously given to me, by very dear friends. It’s a knock-your-socks-off crowd pleaser. Very easy to make. And, it goes a long way! Aside from my visit to New Orleans, about fifteen years ago, I had never eaten chicken & sausage gumbo like this. Thank you, Ellen & Bruce!

I met Ellen my first year of teaching, back in 1996. She was a veteran teacher and someone I admired from the start. Ellen immediately took me under her wing, as a new teacher, and was always super helpful and supportive. We both retired from teaching, but we are still very close. 

Scott and I invited Ellen and her husband, Bruce, to The House on High Street a few months ago. Originally, we were invited to their home, but that was when we had Baby Banana, and she was often under the weather. So, Ellen and Bruce packed up an entire meal- from appetizers to dessert and served it in our home! (I know. They’re amazing.) 

Now, I had been hearing about Bruce’s (could-be-famous) chicken & sausage gumbo for years. It’s a family recipe that Bruce has tweaked over time. Scott and I were blown away upon! It’s full of flavor. We especially loved the sausage and chicken combo. (Some gumbos are made with seafood.)

I don’t usually ask for recipes, but I asked for this one. Ellen and Bruce have graciously allowed me to share this very special, family recipe, with you! I hope you’ll give it a try. If you do, please come back here, and let us all know how much you loved it!

Chicken & Sausage Gumbo

Bruce's Chicken & Sausage Gumbo

Bruce's Chicken & Sausage Gumbo


  • 2 pounds of chicken – I use breasts.
  • 1.5 quarts of Chicken broth or water.
  • 1/8 cup of oil or bacon grease.
  • 1.5 T flour.
  • 1 large onion.
  • 1 med red pepper.
  • 1 med green pepper.
  • 3 stalks of celery
  • 1 or 2 tablespoons of garlic.
  • 1 14 oz can of chopped tomatoes.
  • 1.5 cups Okra (Optional)
  • 1 can sliced mushrooms
  • 1 can little ears of corn
  • 1 can sliced water chestnuts
  • 4 sausages – hot or mild
  • 4 bay leaves
  • 1 or 2 tablespoons of basil


  1. Put chicken and sausage in a big pot, pour in chicken broth, and heat over a medium flame.
  2. In a separate pan – mix oil and flour to make a roux.
  3. Chop up onion, red pepper, green pepper, celery, and garlic.
  4. After 10-15 minutes, remove the chicken and sausage from pot, and allow to cool.
  5. Pour the roux and all of the chopped items into the chicken broth.
  6. Cut the chicken and sausage into dice size pieces and add them back into the pot.
  7. Add chopped tomatoes, okra, mushrooms, corn and water chestnuts.
  8. (You can cut the corn and water chestnuts into smaller pieces than come out of the can.)
  9. Add bay leaves and basil.
  10. Turn to low heat and let it cook another 15-20 minutes.
  11. Serve with hot sauce and/or Salt & Pepper.


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