This paleo, Whole30-compliant 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.
Today’s recipe comes from my friend Megan‘s book, The Big 15 Paleo Cookbook. If you don’t have it, you need to get your hands on it as soon as possible. It’s full of simple but delicious paleo recipes made with straightforward ingredients. The book has 15 chapters, each focusing on recipes made with one of the “big 15” paleo ingredients (see the cover below to find out what they are!). I chose to make the gumbo recipe from the shrimp chapter, and while I wondered how it would turn out since it’s made with just a handful of everyday ingredients, I was definitely not disappointed.
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.
There are so many other recipes from The Big 15 Paleo Cookbook that I can’t wait to try, from Banh Mi Tacos and Paleo Ginger Beet Sorbet to Crustless Broccoli Torte and Chili-Lime Sweet Potato Fries. And I’ll definitely make this shrimp and sausage gumbo again and again every time I’m craving a spicy and comforting dinner!
- 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
- ⅔ 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.
I received a free copy of The Big 15 Paleo Cookbook for review purposes, but as always, all opinions are my own. This post contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!