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Yields6 ServingsPrep Time20 minsCook Time1 hr 20 minsTotal Time1 hr 40 mins

Gumbo’s origins date back to 18th century Louisiana. The dish combines Spanish, African, French, Italian and German culinary tradition, making it a true melting pot of a meal. Colavita’s recipe for gumbo uses olive oil in the roux for a truly flavorful base. It’s a time consuming process, so we lightened the load, but using pre-cooked chicken and shrimp as add-ins. This dish packs a big flavor punch, and it’s great for a crowd. Serve over rice with some roasted corn on the cobb as a side!

Pair Recipe with Gumbo with:
Grilled Corn Three Ways

Similar Colavita Recipes:
West African Peanut Stew
Ribollita Soup

For the Roux:
 1 cup all-purpose flour
  cup Colavita Extra Virgin Olive Oil
For the Gumbo:
 1 bunch celery, diced
 1 green bell pepper, diced
 1 small yellow onion, diced
 4 green onions (scallions), finely chopped
 1 bunch fresh parsley leaves, finely chopped
 3 cloves garlic
 2 tbsp Cajun seasoning
 6 cups chicken broth
 12 oz package andouille sausages, sliced
 2 cups cooked chicken, shredded (you can use a Rotisserie chicken)
 2 cups shrimp, pre cooked
 Cooked white rice for serving
Make the Roux:

In a large skillet combine flour and Colavita oil. Cook on medium-low heat, stirring constantly for 45 minutes. It will darken slowly and if it takes longer than 45 minutes, don’t panic. The Roux should be as dark as chocolate and have a very thick consistency when it’s finished. Stir constantly so it doesn’t burn! Feel free to add a little more flour or oil as needed to reach this consistency.


The roux can be made 3-5 days in advance, stored in a sealed container in the fridge.

Make the Gumbo:

Heat 2 tbsp Colavita Olive oil In a large heavy bottomed stock pot or dutch oven over medium heat. Place the sausage slices in one layer in the pan. Brown them well on one side and then flip over onto the other side and cook through, about 4 minutes. Remove to a plate.


Add the onions, carrot and celery to the pot along with 1 tbsp of Colavita olive oil. Cook for 5 minutes, scraping up any bits the sausage left on the bottom of the pot.


Add 1/2 cup of the chicken broth to the pot to deglaze the pan. Add the remaining 5 1/2 cups of chicken broth to the stock pot along with the peppers, parsley, and roux. Stir well.


Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender.


Stir in seasoning, to taste.


Add chicken, sausage, and shrimp.


Taste and adjust seasoning as desired.


Serve warm over rice.

Nutrition Facts

Servings 6