Our Shrimp Gumbo recipe is made using leftovers from a Low Country Boil. Waste not, want not as the old saying goes.
We have included instructions to make this Shrimp Gumbo from scratch as well as using leftover ingredients.
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.
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 is the way to go!
This is how we make our Shrimp Gumbo using leftover 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.
In a large pot, add one or two cans of diced tomatoes depending on how much leftovers you have. I prefer the tomato brand with Basil, Garlic and Oregano because it means less ingredients for me to have to add and we love that flavor combination.
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.
Print this recipe to make your Shrimp Gumbo from scratch.
- 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
- Combine the broth and tomatoes in a large saucepan and bring to a boil.
- Sprinkle the shrimp with the Old Bay to coat.
- Stir the corn and sausage into the tomatoes.
- Stir in shrimp and rice. Reduce heat to a simmer.
- Simmer on low until rice is done, about 20 minutes.
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.
More Shrimp recipes from our site
Southern Shrimp and Grits Pie
Shirley Wood
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Gail @Purple Hues and Me says
I make gumbo every New Year’s eve that includes shrimp, chicken, sausage and ham. Never put corn in it but yours looks so good that I’ll add it in this year! The rice is always a side dish to put the gumbo over! This is making me hungry!!!! Thanks!
Sharon@BlueWillowHouse says
Your recipe sounds delicious. Love a good gumbo. Thank you for sharing your gumbo recipe at the Snickerdoodle Create~Bake~Make link party! Pinning
Emily says
Oh I need to make this! My husband loves a good gumbo recipe, this one sounds so good!
Claudia Krusch says
It looks so good! I can’t wait to try your recipe!
Paula Atwell says
I had to figure out what a low country boil was first. LOL. This recipe looks great. My family are all big shrimp lovers.
Stephanie Jeannot says
That looks like a really delicious meal that I know i would enjoy. You sound d like me recycling leftovers too make new, exciting meals. Cool!
Kristin says
Oh my goodness, this shrimp addict is big time drooling! Your recipe looks just incredible and perfect for Mardi Gras week!
Laura B says
I’m not very familiar with many Southern dishes but this looks so delicious! I love corn and shrimp together so why not throw it all in the same pot. I need to branch out and try some of these traditional Southern meals.
Shirley Wood says
Laura, I hope you’ll try a Low County Boil as it is called in the south. Up north it is called a Crab Boil. Then be sure to make a pot of Gumbo with the leftovers the next day!
Lois Alter Mark says
I love shrimp and that looks delicious! It looks like a perfect meal for a rainy day like today.
Shirley Wood says
Comfort food is always good on a rainy day, isn’t it.
Rebecca Bryant says
What a delicious gumbo. My son is a huge fan of a good gumbo. Plus with Mardi Gras here it’s a great way to celebrate.
Alli Smith says
If we ever manage to have any Low Country Boil leftovers, I’m going to make your Shrimp Gumbo. I absolutely love a good Gumbo. Even if we don’t have leftovers, I’m making it. This is my husband’s kind of food right here. Wish I had some for supper tonight.
Shirley Wood says
We just love hosting the boil but we are happy to attend if anyone we know invites us. There isn’t usually leftovers here either but we can plan for that or just make the Shrimp Gumbo from scratch, either way it’s a winner.
Kristin says
My family would love this! They are always up for southern inspired shrimp dishes. Bookmarking to try later!
Milena says
Oh, this sounds so good. I’ve never made gumbo before, but I like it! Perfect for the family for Mardi Gras!