Shrimp Gumbo Recipe
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.
Are you looking for what to do with leftover low country boil? I decided to create my own Shrimp Gumbo recipe using leftovers from my low country shrimp boil. We call that premeditated leftovers y’all. Don’t fret, my recipe includes how to make shrimp gumbo from scratch.
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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.
Shrimp Gumbo
All shrimp gumbo is not created equal. Mine is slightly different with none of the holy trinity aka peppers, onions and celery.
Ingredients
- 8 oz. smoked sausage, cut into bite size pieces
- 8 oz. whole kernel corn
- 2 (15 oz.) cans diced tomatoes (Basil, Garlic and Oregano flavor preferred)
- 1 (15 oz.) can chicken broth
- 1 lb. large shrimp, peeled and deveined
- ⅓ cup white rice
- 1 Tbsp. Old Bay seasoning
Instructions
- Combine the broth and tomatoes in a large saucepan and bring to a boil. Reduce heat to medium.
- Sprinkle the shrimp with the Old Bay to coat and set aside.
- Stir the corn and sausage into the tomatoes. Continue cooking on medium heat stirring occasionally.
- Stir in shrimp and rice. Reduce heat and simmer on low until rice is done, about 20 minutes.
- Serve and enjoy.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 395Total Fat 19gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 275mgSodium 2290mgCarbohydrates 20gFiber 2gSugar 5gProtein 36g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
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.
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!
Your recipe sounds delicious. Love a good gumbo. Thank you for sharing your gumbo recipe at the Snickerdoodle Create~Bake~Make link party! Pinning
Oh I need to make this! My husband loves a good gumbo recipe, this one sounds so good!
It looks so good! I can’t wait to try your recipe!
I had to figure out what a low country boil was first. LOL. This recipe looks great. My family are all big shrimp lovers.
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!
Oh my goodness, this shrimp addict is big time drooling! Your recipe looks just incredible and perfect for Mardi Gras week!
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.
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!
I love shrimp and that looks delicious! It looks like a perfect meal for a rainy day like today.
Comfort food is always good on a rainy day, isn’t it.
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.
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.
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.
My family would love this! They are always up for southern inspired shrimp dishes. Bookmarking to try later!
Oh, this sounds so good. I’ve never made gumbo before, but I like it! Perfect for the family for Mardi Gras!