WHOLE30 INSTANT POT SEAFOOD GUMBO (PALEO, LOW CARB, DAIRY FREE) #diet #lunch

I'm so eager to share this Whole30 Instant Pot fish gumbo with you! It comes overflowing with flavor and scrumptious fixings like ocean bass filets, ringer peppers and shrimp! It's the ideal one pot feast to include into your turn and is without dairy, paleo and low carb.

I'm upbeat that I at long last removed it from the organizer and chose to make this simple fish gumbo formula within it. You truly can't turn out badly with making gumbo, as there are such a large number of various kinds of protein you can include inside depending your taste inclinations.

I found that including the ocean bass was the ideal method to get in an extra dost of omega-3's, combined with needing to help manageable fish rehearses. I strongly suggest jumping on the gumbo train since it's a flavorful and cheerful ride.

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INGREDIENTS

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

INSTRUCTIONS

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.
*See recipe notes for stove top instructions!*

NOTES

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.

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