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shrimp etouffee aip whole30 keto paleo detox
AIP,  Instant Pot,  One Pan Meals,  Recipes,  Seafood,  Whole 30

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.

shrimp etouffee aip whole30 keto paleo detox
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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.

cajun paleo red beans rice

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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This free & simple 3-day paleo detox meal plan to help you boost energy, improve digestion, & cut junk eating habits…all in the Instant Pot!

Sometimes we need a little detox. A diet reset, even…and my FREE 3-Day Paleo Detox plan has the added convenience factor of using the Instant Pot to help boost your success, and make these Paleo meals super fast and convenient.

Break harmful habits like overdoing sugary desserts, and over-indulging in bread and snack addictions, as these unfortunately can take the place of wholesome, nourishing meals. Get reset and reach your goals!

Shrimp Etouffee

A rich roux-based sauce boasting Cajun flavors compliments the umami of shrimp. Ladle over riced veggies of your choice, with a squeeze of fresh lemon and a dash of hot sauce to make this Southern classic complete.
Course Lunch, Main Course
Cuisine AIP, allergy friendly, American, autoimmune protocol, cajun, coconut free, creole, French, keto, Paleo, whole30
Keyword aip, allergy friendly, autoimmune protocol, bulletproof, coconut free, dairy free, gluten free, instant pot, lchf, low carb, nightshade free, pressure cooker, wahls, whole30
Servings 4

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.

Notes

NOTES: If you tolerate ghee, substitute it for the lard and enjoy the traditional buttery flavor of the roux. Serve over your favorite riced veggies or a baked potato.
 
GOODIES USED IN THIS RECIPE:
Lard
Cassava flour
Horseradish powder
Instant Pot

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