Forktionary

Jim's Famous Seafood Gumbo Recipe

This recipe recreates the legendary seafood gumbo made by Jim, a Virginia restaurant owner, that's a hit at every family beach gathering! His secret? Fresh ingredients, but frozen work wonderfully too. This vibrant, spicy gumbo is devoured by kids and adults alike. Adjust the seasonings to your preferred heat level and serve over fluffy white rice for a truly unforgettable meal.

Prep Time 30 mins
Cook Time 110 mins
Calories 340.2 kcal
Protein 52g
Rating 5.0 (3 Reviews)
Jim's Famous Seafood Gumbo

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Jim's Famous Seafood Gumbo

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Jim's Famous Seafood Gumbo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Jim's Famous Seafood Gumbo

  1. Thaw shrimp (1 pound) and crab meat (1 pound) if not using fresh.
  2. In a large saucepan, whisk together 1/4 cup all-purpose flour and 1/2 cup vegetable oil.
  3. Cook over medium-low heat, stirring constantly for 30-40 minutes, until the roux is a dark red-brown color.
  4. Add 1 large chopped onion, 1 green bell pepper chopped, 2 stalks celery chopped, 8 cups seafood broth, 1 smoked ham hock, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1/4 cup chopped fresh parsley, 2 tablespoons Worcestershire sauce, 1 tablespoon Pickapeppa sauce, 1 teaspoon dried oregano, 2 bay leaves, 1 teaspoon paprika, 1 teaspoon garlic powder, and a dash of Tabasco sauce (to taste).
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  6. Remove the ham hock and let it cool slightly. Remove the meat from the bone, chop it, and return it to the gumbo.
  7. Skim off any excess fat from the surface of the gumbo.
  8. Add 1 pint fresh shucked oysters, the thawed shrimp, and the crab meat.
  9. Continue to simmer for 15 minutes.
  10. Stir in 1 cup sliced okra and cook for 5 minutes.
  11. Remove from heat and let stand, covered, for 5 minutes.
  12. Remove the bay leaves.
  13. Stir in 2 tablespoons of file powder (optional, for thickening). Serve hot over rice.

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

26g

Fat

11g

Carbs

7g

Recipe Tags (Choose a tag and find related recipes!)

Oysters Time To Make Course Main Ingredient Cuisine Preparation North American Gumbo Main Dish Seafood American Cajun Southern United States Stews Shrimp Crab Creole One Dish Meal Shellfish 4 Hours Or Less