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!
Looking for more easy shrimp recipes? Try stuffed avocados with shrimp and mango, shrimp burgers with lemon caper relish, or curry butter shrimp.
Shrimp and Sausage Gumbo (Instant Pot or Not)
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.
Ingredients
- 2 tablespoons ghee (or olive oil)
- 12 ounces andouille sausage, sliced into coins 1/2-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
- 2/3 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
Instructions
- 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 adjust 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.
Notes
Recipe adapted with permission from The Big 15 Paleo Cookbook.
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.
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Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 507Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 309mgSodium: 3686mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 39g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
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!
This is AMAZING and INCREDIBLY EASY!!! I doubled it for my 8 qt instant pot, and served with cauliflower rice, and regular rice and Greek yogurt for my 5 young kids/toddlers. There was nothing left, unfortunately!! I have previously made the real, “roux” version but will not make that again, my everyone agreed this version was just as good and maybe better! We did not find it too spicy, the babies were fine with their yogurt mixed in.
When do you add the Shrimp?
The shrimp go in during Step 4 when the Instant Pot is on sauté.
I’m thinking of making this for next week’s lunch meal prep.
How long do you think it will last in the fridge?
I usually cook on Sunday and eat M-F
(Or would i be better to just omit the shrimp and sub chicken?)
Hi Kennith! Most sources I looked at said cooked shrimp keeps for 3-4 days in the fridge. They say the same thing for chicken, though. I generally assume all my leftovers will be good for about 5 days and haven’t had any problems, but it is always best to err on the side of caution. Perhaps you could eat this for 3 or 4 lunches and make something else for the last one or two? Hope you enjoy!
I’m drooling. This looks absolutely amazing- Southern comfort brought to my kitchen in the frigid midwest!
Thank you so much, Karly! This is definitely a perfect one for winter!!
Hi Becky – I have a question about Cajun vs Creole seasoning. My Cajun Seasoning (Penzey’s brand) has some salt in it. My Creole Seasoning (Tony Chachere’s) has salt listed as the first ingredient, and I think it is very salt-heavy. Can I really use either with good results? Do you have any thoughts for me? Will be making this tomorrow for a family get-together.
Hi Bob! Megan’s original recipe calls for Cajun seasoning and since your Cajun seasoning also has less salt, I think it might be a safer bet. You can always add more salt if needed, but of course nothing really fixes a dish that’s already too salty.
The reason I used Creole instead here is because I had a jar of it that I made myself (with a recipe from my cookbook Paleo Planet, actually!), so I knew exactly how much salt was in it. I think both blends can be very salty depending on the brand. From what I can tell the main difference between Cajun and Creole seasonings is that Cajun is a little spicier and has more pepper of various kinds, and Creole is a little less spicy and has more herbs. Here’s the best explanation I’ve found so far: https://www.leaf.tv/articles/differences-between-cajun-creole-seasoning/
Hope you enjoy the recipe!
Thanks for the quick response! I will let you know how it turns out.
Hi Becky – made this tonight for a family get-together and it was a HUGE hit! Wow – it was absolutely delicious. I doubled the recipe and it fit just fine in the 6-qt Instant Pot. I took no chances – I whipped up a half-batch of your creole seasoning and it worked perfectly. Thanks so much for this recipe – I will be making it again.
Hi Bob! Thank you so much for coming back and letting me know how it went–I’m so happy this recipe was a hit and that you tried the creole seasoning, too! Great to know that doubling the recipe still works in the 6-quart model, too!
Would this work with frozen, pre-cooked, no-shell shrimp? I have a bag of that in my freezer and I’d love to use them tonight to make this!!
That should work, although I haven’t tried it. I recommend defrosting the shrimp first and then giving them just enough time to heat up instead of cooking for 3-4 minutes.
Perfect, tat’s what I was thinking! Thanks!
My friend loves shrimp, you gave me good idea Becky how to surprise him next time. Thank you!
Thanks, Agness! Hope you and your friend enjoy it.
Words cannot describe my love for gumbo and my mouth is seriously watering at the sight of your drool-worthy photos! I’m loving the super simple and approachable recipe! Turns gumbo into an easy weeknight meal!
Thank you so much, Julia!
Love the look of this Becky! How are you liking your instant pot?? I have major instant pot envy 😉
Christine, I absolutely love it! I highly recommend getting one. We were able to get rid of our rice cooker when we got the IP so we don’t have an additional appliance. (It can replace a slow cooker, too, but I kept one of the two I used to have in case I want to slow cook and pressure cook or make rice at the same time).