Instant Pot Shrimp Etouffee – AIP, Keto, Whole30
Whoo-heee! I love me a good and spicy Cajun Instant Pot Shrimp Etouffee, especially if I can make it quickly in my Instant Pot….and even better when it’s naturally keto, Whole30 compliant, and can also be made AIP friendly and nightshade-free.
The secret to Paleo Creole and Cajun cooking is in the ROUX, baby.
Yep. You CAN still make the roux in your Instant Pot shrimp etouffee gluten-free and sans the addictive grains.
I know, it may sound like witchcraft, but the secret lies in the cassava flour and the lard. It browns up beautifully, and lends that rich, nutty flavor we all have come to expect and adore from Louisiana favorites.
And no…cassava flour in and of itself, when eaten in large amounts…is not technically ketogenic. But this recipe uses such a small amount that your macros should fit if you are sure to balance it out throughout the rest of the day if you are on a temporarily low-carb diet for deeper healing purposes.
Want more down-south anti-inflammatory eats? Try my AIP, keto, and Whole30 Cajun Red “Beans & Rice”….free of rice and free of beans…what lectin-free voodoo is this!?
Get more free comforting, Whole30 compliant, nightshade-optional Paleo recipes like this Shrimp Etouffee.
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Shrimp Etouffee
Equipment
- Instant Pot
- Pressure cooker
Ingredients
- 3 Tb lard
- 1 small sweet onion diced
- 1 stalk celery diced
- 1/2 bell pepper diced (AIP: sub 1 more stalk celery or 1 small carrot)
- 1/4 cup cassava flour
- 2 large cloves garlic pressed
- 1 Tb Cajun seasoning (AIP: sub 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp Italian seasoning, 1 tsp ginger powder, 1 tsp horseradish powder, and 1/4 tsp Himalayan salt)
- 1 Tb dried parsley
- 1/2 tsp Himalayan salt
- 1 to 2 tsp Frank’s Red Hot (AIP: sub 1 to 2 tsp lemon juice)
- 3 cups bone broth fish, chicken or pork
- 1 bay leaf
- 1 lb medium shrimp peeled, deveined, tails removed and strained very well (you can also use crawfish, cubed skinless fish or scallops)
- lemon wedges
Instructions
- Press SAUTE. When display reads HOT, add the lard, onion, celery and bell pepper. Stir well.
- Cook, stirring occasionally, for 7 minutes or until browned and slightly caramelized.
- Press CANCEL, then vigorously stir in cassava flour until mixture bonds together. Stir in garlic, Cajun seasoning, parsley, salt and hot sauce.
- Press SAUTE. Press ADJUST until LESS is illuminated.
- Drizzle in 1 cup of the bone broth, stirring continuously to prevent lumps. When mixture is smooth, slowly add remaining 2 cups broth while stirring, then add bay leaf.
- Bring to a simmer, stirring and scraping the bottom every couple of minutes to prevent sticking. Cook this way for 10 to 15 minutes, or until sauce is thickened and reduced to 2/3.
- Stir in shrimp. Cook for 2 minutes, stirring continuously. Press CANCEL.
- (Shrimp will continue to cook slightly in the hot gravy, so it is best to stop the heat underneath just before they look completely done.)
- Serve in bowls with lemon wedges and a splash of hot sauce.
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