KETO INSTANT POT RECIPE: Weekend Shrimp Gumbo

Who doesn’t love gumbo?! So delicious with shrimp, sausage and a kick of heat. I like to put mine over cauliflower rice. This version you can make any day of the week because it doesn’t require simmering for hours. All you need is an Instant Pot and you’ll have this beautiful meal in less than 30 minutes! This recipe is for 6, it also makes for amazing leftovers.

Weeknight Shrimp Gumbo

Serves: 6, 8 net carbs per serving

Prep time: 15 minutes

Cook time: 8 minutes

INGREDIENTS

1/4 cup coconut flour
2 cups chicken broth
1 14.5-ounce can fire-roasted tomatoes with garlic
1 12-ounce package link Andouille sausage, halved and sliced ½-inch thick
1/2 of a 12-ounce package frozen cut okra, thawed
1/4 cup chopped green sweet pepper
¼ cup chopped onion
1/2 cup chopped celery
2 teaspoons Cajun seasoning or Old Bay seasoning
½ pound peeled and deveined medium shrimp (41/50)
1 teaspoon filé powder (optional)
Hot pepper sauce
1/4 cup refined coconut oil

DIRECTIONS

1. Select SAUTÉ on the Instant Pot. When the pot is hot, add oil and coconut flour. Cook, stirring constantly, over medium heat until the roux is deeply golden, about 2 minutes. Carefully whisk in broth. Add tomatoes, sausage, okra, green pepper, onion, celery, and Cajun seasoning. Select CANCEL. Secure the lid on the pot. Close the pressure-relief valve.

2. Select MANUAL and set the pot at high pressure for 8 minutes. At the end of the cooking time, use natural release to depressurize.

3. Select SAUTÉ on the Instant Pot. Stir in shrimp and if desired, file powder. Cook 2 to 3 minutes or until shrimp is pink and translucent. Select CANCEL. Serve gumbo with hot sauce.

Pairing Tip: Serve this over Cajun favorite over cooked riced cauliflower.

Per serving: Calories: 354 • Total Fat: 27 g • Protein: 14 g • Total Carbs: 14 g • Fiber: 4 g • Erythritol: 0 g • Net Carbs: 10 g