Whole30 Instant Pot Seafood Gumbo

themovementmenu.com

Debbie Middleton

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

¼ cup tomato paste

3 bay leaves

1 ½ cups bone broth

2 pounds medium to large raw shrimp deveined

sea salt to taste

black pepper to taste

subheading: RECIPE NOTES:

For a great how to video on pan-frying fish, go ahead and check this one out!

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. 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 to 4 minutes until they are opaque throughout. Season with salt and black pepper, to taste. Serve warm.

Directions at themovementmenu.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer