Sharing is caring!

All shrimp gumbo is not created equal. Mine is slightly different with none of the holy trinity aka peppers, onions and celery.

Shrimp Gumbo is typically made with shrimp, sausages, cajun spices and a good stock. It sounds so much like a low country boil to me but with rice.

I decided to create my own Shrimp Gumbo recipe using leftovers from my low country shrimp boil. We call that premeditatied leftovers yall. Don’t fret, my recipe includes how to make shrimp gumbo from scratch.

This article contains affiliate links. Please see our disclosure policy.

Ingredients

• 8 oz. smoked sausage, cut into bite size pieces
• 8 oz. corn
• 2 (15 oz.) cans diced tomatoes (Basil, Garlic and Oregano flavor preferred)
• 1 (15 oz.) can chicken broth
• 1 lb. shrimp, peeled and deveined
• ⅓ cup rice
• 1 Tbsp. Old Bay seasoning

Directions

Step 1

Combine the broth and tomatoes in a large saucepan and bring to a boil. Reduce heat to medium.

Step 2

Sprinkle the shrimp with the Old Bay to coat and set aside.

Step 3

Stir the corn and sausage into the tomatoes. Continue cooking on medium heat stirring occasionally.

Step 4

Stir in shrimp and rice. Reduce heat and simmer on low until rice is done, about 20 minutes. Serve and enjoy.

Scroll down for instructions to make Shrimp Gumbo with leftover Low Country Boil.

If you don’t have leftover Low Country Boil just follow our printable recipe below. 

Using leftovers, the amount of Shrimp Gumbo you will have depends entirely on how much leftover Low Country Boil you have. Premeditated leftovers are the way to go! That means, plan your leftovers.

Directions for making Shrimp Gumbo from leftover low country boil

Using tongs, separate out the corn-on-the-cob, potatoes, shrimp, and sausage. 

Slice the sausage into bite-size pieces.

Cut the corn off the cob.

The potatoes are not used in the Shrimp Gumbo recipe. Depending on how many you have left, you could easily make some flavorful mashed potatoes for a side dish with another meal.

If you do not have leftover shrimp, just use about a pound of peeled and deveined shrimp. Rinse and sprinkle with Old Bay seasoning before adding to the pot.

Add about 1 cup of chicken broth to the tomatoes and bring to a low boil.

Add in the sausage and corn and return to low boil.

Stir in 1/3 cup rice and the shrimp. Turn the burner down to low and allow to simmer until rice is done, about 20 minutes. 

Our roux is the tomato and broth combination. We do not want the rice to soak up all the roux so don’t add too much rice! Personally, I prefer brown rice but you can use either brown or white.

Low Country Boil is probably the ultimate one pot meal. Often associated with the low country of South Carolina and also the Gulf states where shrimp boats are a common sight along the shore line.

Shrimp is main ingredient down south. Up north around the New England states a similar dish is called a Crab Boil where crab are king.

No matter which crustacean is featured in your neck of the woods, we all agree it’s delectable and sure to show up at celebrations when you’re feeding a crowd.

 

Print this recipe to make your Shrimp Gumbo from scratch.

More Recipes with Sausage

Skillet Cabbage and Sausage with Brown Rice

Crockpot Broccoli, Sausage & Pasta Casserole

Easy Sausage And Veggies Sheet Pan Dinner

Cheesy Sausage Pasta Casserole

Italian Sausage & Tortellini Skillet Meal

My recipe for Shrimp Gumbo was created with leftovers from our Low Country Boil after our Family Friendly Mardi Gras celebration. I really enjoy creating a leftover dish from a favorite meal. It’s a great way to stretch the grocery budget and make life easier on the cook.

Stop by our Menu Planning page for more Budget Stretcher meals using premeditated leftovers.