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.
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