1. Whole30 Instant Pot Seafood Gumbo
- 24 ounces sea bass filets patted dry and cut into 2″ chunks
- 3 tablespoons ghee or avocado oil
- 3 tablespoons cajun seasoning or creole seasoning
- 2 yellow onions diced
- 2 bell peppers diced
- 4 celery ribs diced
- 28 ounces diced tomatoes
- 1/4 cup tomato paste
- 3 bay leaves
- 1 1/2 cups bone broth
- 2 pounds medium to large raw shrimp deveined
- sea salt to taste
- black pepper to taste
If you’re going to make this recipe on the stove top, start by browning the sea bass in a large saucepan and transfer it to a plate with a slotted spoon. Add the onions, peppers, and celery, and cook for approximately 5 minutes. Add the browned fish, tomatoes, broth, and bay leaves into the saucepan and bring to a simmer. Let this stand and cook for about 30 minutes. Add the shrimp just a few minutes before you plan on serving the gumbo. Simply add them to the stew and cook for 3-4 minutes until they are opaque throughout. Season with salt and black pepper, to taste. Serve warm.
- Season the barramundi with some salt and pepper, and make sure they are as evenly coated as possible. Sprinkle half of the Cajun seasoning onto the fish and give it a stir- make sure it is coated well and set aside.
- Put the ghee in the Instant Pot and push “Sauté”. Wait until it reads “Hot” and add the barramundi chunks. Sauté for about 4 minutes, until it looks cooked on both sides. Use a slotted spoon to transfer the fish to a large plate.
Add the onions, pepper, celery and the rest of the Cajun seasoning to the pot and sauté for 2 minutes until fragrant. Push “Keep Warm/Cancel”. Add the cooked fish, diced tomatoes, tomato paste, bay leaves and bone broth to the pot and give it a nice stir. Put the lid back on the pot and set it to “Sealing.” Push “Manual” and set the time for just 5 minutes! The Instant Pot will slowly build up to a high pressure point and once it reaches that point, the gumbo will cook for 5 minutes.
Once the 5 minutes have ended, push the “Keep warm/Cancel” button. Cautiously change the “Sealing” valve over to “Venting,” which will manually release all of the pressure. Once the pressure has been release (this will take a couple of minutes), remove the lid and change the setting to “Sauté” again. Add the shrimp and cook for about 3-4 minutes, or until the shrimp have become opaque. Add some more sea salt and black pepper, to taste. Serve hot and top off with some cauliflower rice and chives.