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Bruce Mitchell Gumbo

Bruce Mitchell Gumbo

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  • 4 cups Flour
  • Oil
  • 6lbs of Chicken, sliced
  • 14oz of Smoked Sausage, sliced
  • 1 1/3 Cups Onion
  • 1 1/3 Cups Green Bell Pepper
  • 1 1/3 Cups Celery
  • 1lb Crawfish
  • 3 quarts Chicken Stock (3 cartons)
  • 28oz chopped Okra
  • Gumbo Filé
  • Cooked Rice


  1. To make your own roux, set griddle to medium heat and clean thoroughly (so there isn’t any oil left on the griddle top).
  2. With the heat set to medium, place 4 cups of white flour on the griddle and spread evenly across the griddle. Continue to fold and spread the flour on the griddle till it becomes dark brown.
  3. Add oil to the flour a little bit at a time while folding till it till it has the consistency of brownie batter.
  4. Place in a large cooking pot and set aside.
  5. Clean off the griddle again and apply oil.
  6. Cut 6lbs of chicken into medium size chunks and place on griddle. Add Bayou Blend Seasoning generously.
  7. Cut 14 oz of smoked sausage into slices and cook next to the chicken.
  8. Add 1 1/3 cups each of onion, green pepper, and celery and cook on the griddle for 4-6 minutes. Steam the vegetables by adding water.
  9. Add 1lb of Crawfish to the griddle top and add a dash of Bayou Blend seasoning to everything and cook for another 3-5 minutes.
  10. Place pot of Roux on griddle top and add 3 cartons of chicken stock a little at a time while stirring.
  11. Mix all the food on the griddle together and place it in the pot with the roux and chicken stock blend.
  12. Bring to a simmer and ad one 28oz package of chopped Okra. Mix and then lit it cook for 2 hours and medium to low heat. (You can place this on the stove top to conserve propane)
  13. Serve on top of rice and add Gumbo File seasoning to taste (optional.

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