Hey there, foodies! Today, I'm excited to share with you a mouthwatering Instant Pot Seafood Gumbo recipe that's not only delicious but also Paleo, Low Carb, and Dairy-Free! This hearty and flavorful gumbo will transport your taste buds to the Louisiana bayou. So, let's grab our aprons and get cooking!
Serves: 6-8
Ingredients
2 lbs - Assorted Seafood (shrimp, crab, scallops, etc.), peeled and deveined
1 lb - Andouille Sausage, sliced into rounds
1 - Large Onion, diced
3 - Celery Stalks, diced
1 - Green Bell Pepper, diced
4 - cloves Garlic, minced
1/4 cup Coconut Oil (or cooking fat of choice)
1/3 cup Almond Flour
1 can (14 oz) Diced Tomatoes, with juice
4 cups Seafood or Chicken Broth
1 tbsp Tomato Paste
2 tsp Dried Thyme
2 tsp Paprika
1 tsp Dried Oregano
1/2 tsp Cayenne Pepper (adjust to taste)
Salt and Pepper to taste
2 tbsp Fresh Parsley, chopped
2 tbsp Fresh Green Onion, chopped
Cauliflower Rice or Zucchini Noodles, for serving (optional)
Nutrition
Calories: 343kcal | Carbohydrates: 9g | Protein: 49g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 281mg | Sodium: 923mg | Potassium: 719mg | Fiber: 2g | Sugar: 5g
Instructions
Set your Instant Pot to "Sauté" mode and heat the coconut oil (or your preferred cooking fat).
Add the diced onions, celery, and green bell pepper. Sauté until they become tender and slightly caramelized.
Stir in the minced garlic and andouille sausage rounds. Cook for an additional 2-3 minutes until the sausage is lightly browned.
Sprinkle the almond flour over the mixture and cook for another minute, stirring constantly to create a roux-like base.
Now, add the diced tomatoes with their juice, tomato paste, dried thyme, paprika, dried oregano, cayenne pepper, salt, and pepper. Stir well to combine all the flavors.
Pour in the seafood or chicken broth, and give everything a good stir, scraping the bottom to ensure nothing sticks.
Cancel the "Sauté" mode, put the lid on the Instant Pot, and lock it. Set the Instant Pot to "Pressure Cook" mode on high for 5 minutes.
Once the cooking time is complete, allow for a natural release for about 5 minutes, then carefully perform a quick release to release any remaining pressure.
Remove the lid and switch the Instant Pot back to "Sauté" mode. Add the assorted seafood (shrimp, crab, scallops, etc.) to the gumbo and cook for 2-3 minutes until the seafood is fully cooked through. Avoid overcooking to maintain tenderness.
Taste the gumbo and adjust the seasoning with more salt, pepper, or cayenne pepper if desired.
Finally, stir in the chopped parsley and green onions, reserving a bit for garnish.
Serve the Instant Pot Seafood Gumbo hot in bowls over cauliflower rice or zucchini noodles if you prefer a low-carb option.
Garnish each serving with a sprinkle of the reserved fresh parsley and green onions.
Enjoy your flavorful, hearty, and Paleo-friendly Seafood Gumbo!
Did You Know? Gumbo is even better the next day as the flavors meld together, so don't hesitate to make extra leftovers. Bon appétit!
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