This paleo shrimp and sausage gumbo is a flavor-packed meal that comes together in half an hour in the Instant Pot, and just a little longer on the stovetop.
You don’t have to bother with a roux–this paleo shrimp and sausage gumbo gets its great flavor from vegetables, healthy cooking fat, and Creole seasoning, plus the shrimp and sausage themselves. Megan recommends using shell-on shrimp for better flavor. I was hesitant at first, but after trying it I really do think the gumbo has more flavor due to having the shrimp shells in while it cooks. Using unpeeled shrimp also makes it harder to overcook them, which is often a problem with quick-cooking shrimp. It’s a little messy peeling the saucy shrimp, but it’s also kind of fun. I love a good hands-on eating experience! If you don’t, you can peel them beforehand or even buy pre-peeled shrimp.
This shrimp and sausage gumbo is a perfect way to celebrate Mardi Gras at home if you can’t make it down to the Big Easy this year, or just to warm up on any chilly winter night. It’s great with rice or cauliflower rice. I like to make my rice into a little cylinder by packing it into a greased half-cup ramekin or measuring cup and inverting it into the middle of a shallow bowl before serving the gumbo. I don’t think cauliflower rice will stay in a molded shape, but it’s just as delicious in a messy pile.
- 2 tablespoons ghee or olive oil
- 12 ounces andouille sausage sliced into coins ½-inch thick
- 1 red bell pepper diced
- 2 ribs celery diced
- 1 yellow onion diced
- 2 tablespoons Cajun or Creole seasoning
- 1 14.5-ounce can diced tomatoes, drained
- ? cup chicken stock
- 2 bay leaves
- 1 pound shrimp peeled if desired
- Sea salt
- Freshly ground black pepper
- Fresh parsley and/or chives for serving
- Put the ghee in the Instant Pot and push “Sauté”. When the pot says “Hot”, add the sausage and brown it for 2-3 minutes per side. Use a slotted spoon to transfer the sausage to a plate.
- Add the pepper, celery, onion, and Cajun seasoning to the pot and sauté for 1-2 minutes, until very fragrant. Push “Keep Warm/Cancel”. Add the browned sausage, tomatoes, chicken stock, and bay leaves to the Instant Pot and stir. Put the lid on the Instant Pot and make sure it’s set to “Sealing”. Push “Manual” and decrease the time to 5 minutes. The Instant Pot will automatically begin cooking and will come to high pressure before beginning to count down from 5 minutes.
- When the time is up, push “Keep Warm/Cancel”. Carefully move the valve to “Venting” to release the pressure manually. Remove the lid and push “Sauté”. Add the shrimp and cook for 3-4 minutes, or until the shrimp are just opaque throughout. Add sea salt and freshly ground black pepper to taste. Serve hot topped with parsley or chives, alongside rice or cauliflower rice if desired.
- To make this recipe stovetop, brown the sausage in a large saucepan and then transfer it to a plate. Add the onion, pepper, and celery, and cook for about 5 minutes. Add the browned sausage, tomatoes, stock, and bay leaves and bring to a simmer, then cook for at least 30 minutes. Add the shrimp 5 minutes before you plan on serving the gumbo, and make sure the shrimp are opaque. Season with salt and pepper to taste, garnish, and serve.
Becky Winkler is an enthusiastic eater who shares paleo and gluten-free recipes on her blog, A Calculated Whisk. She enjoys chopping chocolate, salting dessert, searing short ribs, and taking pictures. In her other life, she's a grad student in Boston.