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Home » All Recipes » 30 Min Meals

Whole30 Instant Pot Seafood Gumbo (Paleo, Low Carb, Dairy Free)

Modified: Dec 31, 2021 by Monica Le · Published: Oct 17, 2017 · 80 Comments

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black bowls of seafood gumbo with a spoon
big bowl of whole30 gumbo with a wooden spoon

I'm so excited to share this Whole30 Instant Pot seafood gumbo with you! It comes bursting with flavor and delicious ingredients like sea bass filets, bell peppers & shrimp! It's the perfect one pot meal to add into your rotation and is dairy free, paleo and low carb.

overhead shot of seafood gumbo in a bowl with rice

An easy seafood gumbo recipe made in the famous Instant Pot

I feel like I am always one of the last people to jump on the "trending" bandwagon, and that has been made evident by how long it has taken me to finally start using my Instant Pot.

I bought it nearly two years ago, but it's been sitting in my cabinet collecting dust with the exception of a few bone broth making sessions. I'm the worst.

I'm happy that I finally took it out of the cupboard and decided to make this easy seafood gumbo recipe inside of it. You really can't go wrong with making gumbo, as there are so many different types of protein you can add inside depending on your taste preferences.

I found that adding in the sea bass was the perfect way to get in an extra dost of omega-3's, coupled with wanting to support sustainable seafood practices.  I highly recommend getting on the gumbo train because it's a delicious and joyous ride.

Another way to customize this recipe would be to add cooked cauliflower rice or white rice inside of the gumbo.

I decided to leave it out because I knew there would be days I'd want to eat it sans the rice, but a traditional gumbo recipe would have rice inside of the stew. You really cannot go wrong either way!

overhead shot of seafood gumbo in black bowls with spoons

Do I need to use sea bass in this gumbo recipe?

Sea bass is not a fish that is easy to find from a sustainable source, so if you can get your hands on some, please do! 🙂 By the way, did you know that sea bass has the highest amount of omega-3's found in any white fish?

Hey, why wouldn't we want to support our brains and cardiovascular health?!

I love how meaty the texture is, while the flavor remains buttery... sea bass reminds me a bit of grouper or halibut, but it isn't overfished like they are.

white bowl of seafood gumbo with a spoon

Can I make this gumbo on the stovetop instead?

Absolutely. I've provided instructions on how to do so in the notes section! 😉

The fact that I made this easy seafood gumbo recipe in such a quick amount of time and in one pot is so dang impressive.

I thought that the shrimp and fish would come out dry and overcooked, but I was boldly mistaken- and thank goodness for that!

My husband let it be known *after trying this gumbo* that he thought it tasted very healthy.

Immediately, I felt pretty offended and alarmed by this statement, but he told me to rest assured that it was actually a good thing.

Usually eating a seafood gumbo will leave you feeling quite heavy and groggy afterwards. Guess what thought? You will NOT feel any of those feelings *or any other unpleasantries* after chowing down on a bowl of this gumbo.

3 small black bowls of seafood gumbo

How to make Instant Pot Seafood Gumbo

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 stovetop instructions in the notes section!*

gumbo in a pot with a wooden spoon

Get creative with protein swaps in this seafood gumbo!

Gumbo goodness- say that 12 times over and over again. It sounds pretty catchy, actually. I'm seriously so darn happy the weather is slowly but surely cooling down here in Southern California.

I'm a huge fan of all of the coolness the Fall and Winter months bring to the table. That means that I get to make and eat all of the soups and stews.

In fact, I'm probably going to end up matching this seafood gumbo again next week and throwing it into the freezer. Why not?!

As I mentioned before, you can get as creative as you'd like with this gumbo goodness. If you're not into shrimp, I'd recommend replacing it with some compliant sausage of some sort.

That's what usually comes inside of traditional gumbos, and there is great reason for that. Let's get to it, shall we?

More healthy soup recipes like this:

Creamy Vegan Cauliflower Soup

Instant Pot White Chicken Chili

Thai Chicken Zucchini Noodle Soup

The Best Paleo Pumpkin Chili

Easy Whole30 Chili

Vegan Butternut Squash Soup

Easy Vegan Pumpkin Soup

Whole30 Instant Pot Seafood Gumbo

Monica Le
I'm so excited to share this Whole30 Instant Pot seafood gumbo with you! It comes bursting with flavor and delicious ingredients like sea bass filets, bell peppers & shrimp! It's the perfect one pot meal to add into your rotation and is dairy free, paleo and low carb.
4.30 from 149 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 343 kcal

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
  • 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

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

  • 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.

Nutrition

Calories: 343kcalCarbohydrates: 9gProtein: 49gFat: 12gSaturated Fat: 4gCholesterol: 281mgSodium: 923mgPotassium: 719mgFiber: 2gSugar: 5g
Keyword instant pot gumbo, whole30 gumbo, whole30 seafood recipe
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    4.30 from 149 votes (139 ratings without comment)

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  1. Donn Friedman says

    January 23, 2023 at 6:57 am

    My family and friends love this recipe which I have made on numerous occasions! I've always served it on the same day. Though it's relatively quick to make, I'm thinking of preparing it a day or two before and storing it in the refrigerator. What would be your suggestion for the best way to reheat it? If I had time to freeze it, how would you recommend reheating it to serve?5 stars

    Reply
  2. Stephanie says

    February 19, 2022 at 2:35 pm

    Hi! I might have missed this info somewhere, but can anyone confirm if the ingredient measurements are for a 6qt vs 3qt instapot?

    Reply
  3. Tiffany says

    January 01, 2022 at 9:06 pm

    Made this this tonight and it turned out so good! I didn’t use the fish, bone broth, or bay leaves. I used chicken granules, 4 cups of water (roughly), and also added a few extra spices. I also added andouille sausage and only used 1 pound of shrimp. Thank you for sharing this recipe, it’s actually not that different than my normal gumbo recipe but it is healthier! Since I couldn’t make an original roux, I used Tony’s instant roux which only added a carb!

    You put that it makes eight servings; what would a serving size be?

    Reply
  4. Karen H says

    September 07, 2021 at 6:03 pm

    Very good recipe! Yummy!5 stars

    Reply
  5. Nimo says

    July 06, 2021 at 8:37 am

    Me and my family LOVE this recipe and its become a meal at least a couple of times a month in our house. I've tried both with scallops and without and both are so good and flavorful. The recipe is super easy to follow and the only thing I add extra is some fresh minced garlic and more cajun seasoning and i add a few drops of ghost pepper sauce at the very end before i serve it with toasted sliced baguettes. Soo good!! And as im typing thisnow, I have some fish, scallops and shrimp defrosting so i can make this for dinner. : )5 stars

    Reply
    • Monica Stevens Le says

      July 14, 2021 at 8:44 pm

      Aw this makes me sooooo happy, and omg yummmm the ghost pepper!

      Reply
  6. Michelle Sessoms says

    March 28, 2021 at 4:24 pm

    I never leave reviews on the recipes I use (hanging my head in shame)! But I HAVE TO leave a review for this! It is an INCREDIBLE dish!!!! So absolutely delicious. I used a stockpot instead of my Instant Pot and was thankful for those stovetop directions. This is something that is top restaurant quality but you’ve made it so easy to make! I will make this for anyone I want to impress!!! Gonna check out all your other recipes. Thank you for sharing!!!!5 stars

    Reply
  7. Brooke says

    February 27, 2021 at 5:12 pm

    OMG! Thank you for sharing this recipe! SO good! Made exactly as written using the stovetop directions. Definitely a family favorite! My extended family requested this stew every Friday through lent. Much appreciated!5 stars

    Reply
  8. Rick Charpie says

    February 21, 2021 at 11:12 am

    I made a couple of modifications and this recipe was absolutely wonderful. We used catfish nuggets, because I love the flavor. I was surprised there was no okra, so I added a half bag of frozen okra and a stick of Andouille sausage sliced in coins, and substituted half the shrimp for bay scallops. The result was absolutely amazing! I like my food spicier and this hit the spot. With the riced cauliflower it was really satisfying on a cold winter night.5 stars

    Reply
  9. Hannah says

    March 15, 2020 at 8:58 am

    Hi! I would love to try this, but my Instant Pot is only 3qts =(. Is that too small for the listed ingredients?

    Reply
    • Monica Stevens Le says

      March 16, 2020 at 2:20 pm

      I think so. I would cook it in a slow cooker if you have one. You need a bigger Instant Pot in my opinion 😉

      Reply
  10. Regelyn says

    January 21, 2020 at 6:20 pm

    The dish you prepared is delicious.4 stars

    Reply
  11. Andrea says

    January 07, 2020 at 5:21 pm

    Great taste, very filling!5 stars

    Reply
  12. Lindsey says

    January 03, 2020 at 2:27 pm

    I made this recipe this week and it was delicious! I plan to make it again next week. Definitely a winner!5 stars

    Reply
    • Monica Stevens Le says

      January 03, 2020 at 2:39 pm

      THANK YOU!!! It's one of my favorites, too... I actually eat it cold quite often.

      Reply
  13. saz says

    December 18, 2019 at 11:04 am

    Hi!
    If you're adding rice directly into the recipe, do you just add it when you add all the other ingredients, or should you cook it first and mix it in at the end?
    May be a silly question, but I wasn't sure.
    Thanks!

    Reply
    • saz says

      December 18, 2019 at 11:09 am

      Also (sorry), how much rice is appropriate to add to this recipe's proportions?

      Reply
      • Monica Stevens Le says

        December 18, 2019 at 5:01 pm

        Good question!!!! If you are adding rice, I'd add already cooked rice! I'd add maybe 3 cups total!

        Reply
        • Lr says

          January 31, 2020 at 5:02 pm

          I added a box of rice and broth in the amount required and it boiled it right up!

          Reply
  14. Kris says

    December 03, 2019 at 7:43 pm

    What is a good replace fish for sea bass?

    Reply
    • Monica Stevens Le says

      December 03, 2019 at 9:31 pm

      Any white fish would be okay!

      Reply
  15. Elisha says

    December 02, 2019 at 8:18 pm

    My family loved this recipe. I halved it and it was enough for my family of five With leftovers! We aren’t heavy eaters though. One small modification is that I didn’t have tomato paste so I used the full 28 ounce can of crushed tomatoes and let it simmer down Just a bit after the last step. I also used cauliflower rice in each bow which thickened it up a bit. Great recipe. Loved it!5 stars

    Reply
  16. Cathy Williams says

    September 21, 2019 at 1:22 pm

    In your ingredients you list "bone broth". Hate to be picky but is that beef or chicken bone broth? Please, no rude comments about I should know what Monica means.

    Reply
    • Monica Stevens Le says

      September 22, 2019 at 8:00 pm

      Hi there. Aw, you are so sweet. I typically use chicken, but you can honestly use either... even chicken broth!

      Reply
  17. Christie Smith says

    May 25, 2019 at 9:05 am

    I’m so thankful I came across this recipe! My hubby and I have enjoyed this seafood gumbo several times. Very tasty, and healthy. I’ve also added scallops to the recipe.

    Reply
    • Monica Stevens Le says

      May 25, 2019 at 2:29 pm

      That is GENIUS. I may need to try it with scallops, too! 🙂

      Reply
    • Danielle says

      July 15, 2019 at 1:28 pm

      When do you add the scallops? Same time as fish or shrimp?

      Reply
      • Monica Stevens Le says

        July 15, 2019 at 4:11 pm

        Hi there. Scallops aren't a part of the recipe, but if you want to add them, you should add them the last few minutes as they cook VERY quickly.

        Reply
  18. Aaron McCracken says

    May 06, 2019 at 5:03 pm

    Absolutely excellent. We used fish stock instead of bone broth, cod instead of sea bass (availability), and I would recommend adding andouille sausage. Loved it and it is now part of our monthly menus

    Reply
    • The Movement Menu says

      May 07, 2019 at 6:49 pm

      Yay, Aaron. That makes me so happy!!! Feel free to rate the recipe (using the star system on the recipe card itself)... it helps myself and my readers out tremendously. Oh, and do let me know what you make next! 🙂

      Reply
      • Aaron McCracken says

        October 12, 2019 at 4:46 pm

        You should definitely try some carnitas in the instant pot. They are my second favorite thing to make (gumbo first). I’m looking for an all instant pot recipe for lengua tacos now so if you happen to make one please let me know

        Reply
  19. Jenn says

    April 17, 2019 at 5:54 pm

    I made this tonight and it was a hit! I’m new to using the Instant Pot so followed your instructions precisely and it turned out delicious.

    Reply
    • The Movement Menu says

      April 17, 2019 at 9:23 pm

      That makes me so happy to hear! I'd love if you could rate the recipe (using the star system on the recipe card) if you have a moment. It helps me and my readers out tremendously. That Instant Pot is a game changer, huh? 🙂

      Reply
  20. mARY c says

    March 04, 2019 at 8:47 am

    Is there something I can use instead of bone broth? I am pescatarian,

    Reply
    • The Movement Menu says

      March 04, 2019 at 10:59 am

      You can absolutely use veggie broth!

      Reply
  21. Brenda Russell Payne says

    February 13, 2019 at 11:24 pm

    Wow!! This is so good!! I added a few things as I thought it needed a little depth of flavor. I used a few dashes of chili powder, smoked paprika, fresh basil, onion powder, garlic powder and a few red pepper flakes. It was a hit. Will certainly be in the dinner rotation from now on!!

    Reply
    • The Movement Menu says

      February 16, 2019 at 2:41 pm

      I love, love, love that you made it your own!!! Sounds fabulous with those additions.

      Reply
  22. Num Yummy Butter says

    January 27, 2019 at 7:47 pm

    We made this tonight and it was *perfect*. CostCo was out of sea bass so we used scallops instead, but this turned out absolutely amazing! Thanks for sharing, this is definitely going into our low carb comfort food rotation.

    Reply
    • The Movement Menu says

      January 28, 2019 at 4:54 pm

      I LOVE THAT. Oh my gosh, scallops? THat's definitely more luxurious than my recipe. SO happy you enjoyed it-- I have a low carb cheeseburger soup that is fabulous as well 🙂

      Reply
  23. Stormie Remus says

    December 26, 2018 at 1:51 pm

    I am doing keto and with a few minor tweeks this will be one of my favorites. Thank you for sharing this yummy recipe....😋

    Reply
    • The Movement Menu says

      December 30, 2018 at 10:15 pm

      You're So welcome, please let me know what you think!

      Reply
      • Granee Remus says

        December 31, 2018 at 11:47 am

        My new favorite meal hands down. Delicious! 😁

        Reply
        • The Movement Menu says

          December 31, 2018 at 2:02 pm

          THat makes me so happy to hear. Woo hoo... be sure to check out my other soups 😉 HAPPY NEW YEAR!!!

          Reply
          • Granee Remus says

            December 31, 2018 at 4:13 pm

            Hi.. Will definetly try your other recipes. Thank you for all you do to make these delicious recipes for all of us that can't or won't take the time to try new things and come up with new and delicious recipes. It's a wonderful talent you have. God bless and have a blessed New Year. 😊

  24. Sara says

    October 05, 2018 at 8:22 am

    I've recently switched to a pescatarian diet, and my parents were skeptical of preparing a meal that they could share with me that adhered to my restrictions (especially with them both being southern, and meat being a staple within any gumbo/seafood recipe...I compromised by offering some cornbread on the side). I found this recipe and offered to make it with their new Instant Pot, and it was a HIT! This is so packed with flavor and is absolutely delicious. They were talking about it days later. This gumbo is so good that I've scoured the internet to find it again so I can prepare it for myself and my boyfriend this evening. Thanks so much for this recipe!

    Reply
    • The Movement Menu says

      October 05, 2018 at 1:26 pm

      This makes me so, so happy to hear. I'm so happy you loved it! 🙂

      Reply
  25. Teena says

    June 19, 2018 at 8:29 pm

    What do you use for garnish in this dish?

    Reply
    • The Movement Menu says

      June 20, 2018 at 9:30 am

      I just used fresh chives and cracked black pepper!

      Reply
  26. Ashley says

    June 17, 2018 at 10:50 am

    Hi, thank you for this step-by-step recipe! It was my first meal in the instant pot and it came out great! 🙂

    Reply
    • The Movement Menu says

      June 18, 2018 at 9:41 am

      That makes me so happy to hear. Yay!

      Reply
  27. Dawn says

    May 21, 2018 at 8:52 pm

    Tonight was the first time I used an InstantPot and this recipe was a winner. I used frozen (partially defrosted) rockfish and shrimp broth from last years shrimping season.

    I didn’t know what to expect when I turned the pressure cooker on. It took a very long time for my 5 minute timer to appear. I later read in the manual that depending on the volume and the temperature of the food it could take up to 40 minutes - it was near 30 minutes, then the timer came on.

    To avoid over-cooking the shrimp, next time I will not turn on the final sauté step - shrimp cook so quickly, just dropping them in while the pot is still bubbling, should cook them in a 2-3 minutes.

    I love that my first InstantPot meal was a success. Thank you for your recipe and tips.

    Reply
  28. Sherri Polidoro says

    May 08, 2018 at 12:35 am

    Hi new to instant pot cooking butbyourvdescription of the gumbo recipes makes me want to try this. I have what might be a very naive or silly question: when you wrote, “ 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.” does this mean I set the pot to just five minutes knowing it will take the pot 5 to heat up? Meaning do I set it for 5 minutes or 10? I just want to make sure I cook it as well as yours sounds yum!!!!

    Reply
    • The Movement Menu says

      May 08, 2018 at 8:11 am

      Hi! Such a good question... not silly at all. When I say set the time for 5 minutes, that's exactly what I want you to do it. The pot will take longer than that including the time it takes to build to high pressure, and that's fine! 🙂

      Reply
  29. Mary B. says

    May 07, 2018 at 2:05 pm

    So yummy. I usually don't like leftover seafood dishes because they can taste too fishy the next day or the seafood can be tough when reheated. For this, the leftovers reheat well and it taste as good or maybe even slightly better.

    Reply
    • The Movement Menu says

      May 08, 2018 at 8:11 am

      Wow, that makes me so happy to hear!! Thank you for letting me know Mary 🙂 enjoy it!

      Reply
  30. Mary Belisle says

    May 07, 2018 at 2:03 pm

    One of our favorite recipes. 🙂

    Reply
  31. Earl says

    April 18, 2018 at 8:34 pm

    Is it possible to post a recipe without 4 pictures of the same thing and your entire life story?

    Reply
    • The Movement Menu says

      April 23, 2018 at 12:16 pm

      Hi there. How sad is it to hear that my photography styling and composition has bothered you so much. This is my full time job and livelihood, so I choose to write what brings me joy and what my readers respond positively to. I certainly don't think I share my entire life story, but I really appreciate your input. Please don't come back to my website if it bothers you so much. Thanks and have a nice day!

      Reply
      • Chris says

        October 20, 2018 at 6:52 am

        Thank you for taking your time and sharing this. I have not tried it yet, but am going to give it a try tonight. Your pics are beautiful and I like the back story also. Please dont let the negative people slow you from what you love to do, you are great at it!!!!

        Reply
        • The Movement Menu says

          October 20, 2018 at 2:35 pm

          Thanks so much Chris, that's very sweet. I certainly just let those comments fall off my shoulders! 🙂

          Reply
    • Jessica H says

      August 04, 2018 at 5:24 pm

      Some people are just so rude.. Thank you for all the time spent on creating this recipe. It sounds simply delicious and can't wait to try it. Do you think it would be something I can serve over brown rice?

      Reply
      • The Movement Menu says

        August 06, 2018 at 4:36 pm

        Hi there, yes ABSOLUTELY. It would be delicious with brown rice!

        Reply
    • Judy Layzell says

      December 12, 2018 at 6:13 pm

      Earl, look for the print icon and it will eliminate lots of the extras in the printer-friendly version. That should be a useful tip for you when reading food bloggers.

      Reply
  32. Kyle says

    March 08, 2018 at 8:28 am

    One of the best meals I have made in the Instant Pot! I actually used Beef Broth(low sodium) and added some frozen cauliflower rice before pressurizing. Soo good thanks!

    Reply
    • The Movement Menu says

      March 08, 2018 at 10:13 am

      Hi Kyle. That sounds seriously awesome... I love hearing about creative ingredient substitutions and add-ons like this. Enjoy!

      Reply
      • Courtney says

        April 08, 2018 at 7:31 am

        Do I need to put the instapot back on to cook the shrimp or just let it cook in the already hot gumbo?

        Reply
        • The Movement Menu says

          April 09, 2018 at 9:10 am

          They will cook in the hot gumbo 🙂

          Reply
  33. Sharon White says

    February 20, 2018 at 4:25 pm

    I will certainly try this. I love Shrimp Creole which is what this recipe should be called. This one looks especially tasty with the addition of sea bass. Even though this does not resemble a gumbo, (No roux?) I’m hooked on the Instant Pot preparation of it.

    Reply
    • The Movement Menu says

      February 21, 2018 at 2:04 pm

      Hi there. No roux, as the recipe is Whole30 compliant! 🙂

      Reply
      • Michael Smith says

        March 21, 2018 at 2:03 pm

        No roux, no gumbo. 1st you make a roux.... I'll go along with the Creole category.

        Reply
        • The Movement Menu says

          March 21, 2018 at 6:22 pm

          Hi Michael... I'm so sorry to disappoint. This is simply my take on gumbo!

          Reply
  34. Keebler says

    February 13, 2018 at 8:40 pm

    Any guesses on calories in this dish? I was just wondering as I am a calorie counter. We made it tonight and loved it. The only one who didn’t have seconds was my finicky youngest son.

    Reply
    • The Movement Menu says

      February 14, 2018 at 10:14 am

      Hi there. I'm so sorry, but I have no idea. Since I use real food ingredients, I have never counted calories. You could alternatively plug everything in to a website like My Fitness Pal though!

      Reply
  35. Barbara Prinsell says

    January 22, 2018 at 2:57 pm

    What kind of bone both did you use? Fish?

    Reply
    • The Movement Menu says

      January 22, 2018 at 4:37 pm

      I used chicken, but you can use whatever you'd like!

      Reply
  36. Missy says

    January 16, 2018 at 5:21 pm

    Absolutely fabulous! The whole fam loved it!

    Reply
    • The Movement Menu says

      January 17, 2018 at 11:05 am

      Ah, that makes me so happy to hear. Enjoy 🙂

      Reply
      • Francine Jaroszewski Kane says

        April 27, 2018 at 3:49 pm

        Hi... I tried this recipe tonight with a few changes. The recipe was fantastic. My husband raved about how good it was. We follow a less strict Whole 30 all the time. I had local smoked sausage and organic chicken breast which I wanted to use in addition to the shrimp. I just swapped out the fish for the ingredients I had on hand. I also used olive oil. I served it with riced cauliflower. Really, it was an amazing blend of spices. Will definitely make again.

        Reply
    • Brenda says

      May 04, 2018 at 1:13 pm

      Awesome! My husband and I just love it. I made a double batch with the intention of freezing half for a date in the future. We finished all in a day and a half (lunch, dinner, lunch)

      Reply
      • The Movement Menu says

        May 05, 2018 at 10:49 am

        That makes me SO happy to hear. I'm so happy you enjoyed!

        Reply

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Matt

Hi! I’m Matt!

I am a writer, father, and food lover. I am a real food cook and love to create delicious food that supports health and fitness. I’m so happy to welcome you to The Movement Menu. Read More…

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