Keto Gumbo
Equipment
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 1-inch pieces
- ½ t sea salt
- ½ t ground pepper
- 1 T ghee or avocado oil
- 1 bell pepper diced
- 1 onion diced
- 2 celery stalks diced
- 1 lb fully cooked sausage cut into rounds
- 5 cloves fresh garlic peeled and diced
- 6 oz tomato paste
- 1 15 oz can diced tomatoes
- 1 –2 cups chicken bone broth recipe page 3
- 1 T Cajun seasoning
- ¼ t cayenne or to taste
- ½ t thyme
- ½ t oregano
- ½ lb shrimp shelled and deveined
Instructions
- Season the chicken pieces with salt and pepper, and set aside. Select “Saute” and sear half the chicken in the ghee on all sides (about 5 minutes). Remove the chicken from the pot, and set aside. Repeat with the remaining half.
- When all of the chicken is seared and removed from the pot, add the bell pepper, onion, and celery and saute for 1–2 minutes until the veggies start to sweat. Press “Cancel” and add the chicken back to the pot along with all the remaining ingredients except the shrimp. Stir well to combine.
- Secure the Instant Pot lid and move the vent knob to “Sealing.”
- Select “Manual” and cook the gumbo on high pressure for 5 minutes.
- When the cooking time is done, carefully move the vent knob from “Sealing” to “Venting” to quickly release the pressure. Remove the lid and press “Cancel.”
- Add the shrimp to the pot, select “Saute” and cook for 3–4 minutes until the shrimp are cooked through.
- Enjoy!
Nutrition
Calories: 421kcalCarbohydrates: 10gProtein: 38gFat: 26g
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