Shrimp and Sausage Stew (Paleo & Gluten-Free) - Danielle Walker Print

Shrimp and Sausage Stew

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★★★★★

5 from 1 review

Ingredients

Scale
  • 1/2 cup rendered bacon fat or ghee
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, seeded and diced
  • 6 cloves garlic, minced
  • 5 cups chicken Bone Broth (page 000)
  • 1 (14-ounce) jar diced tomatoes with juice
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 1/2 teaspoons fine sea salt
  • 1 1/2 teaspoons sweet paprika
  • 1/4 teaspoon cayenne
  • 1/2 cup chopped fresh flat-leaf parsley
  • 8 ounces frozen sliced okra
  • 1 tablespoon arrowroot powder, if needed to thicken
  • 1 1/2 pounds medium shrimp, peeled and deveined with tails on
  • 6 ounces andouille sausage, cut into 1-inch-thick slices
  • 1/2 cup chopped green onions, white and tender green parts
  • Basic Cauli-Rice, for serving

Instructions

  1. On an electric pressure cooker, select the sauté setting on high, then heat 1/4 cup of the bacon fat. Add the onion and sauté for 8 to 10 minutes, until soft and beginning to brown. Pour the onion and bacon fat into a blender and set aside.
  2. Heat the remaining 1/4 cup bacon fat in the pot, add the celery, bell pepper, and garlic, and sauté for 2 to 3 minutes, until the garlic is fragrant and the celery and bell pepper are beginning to soften. Select the cancel button.
  3. Meanwhile, pour the broth into the blender with the onion and blend on high speed for 30 to 45 seconds, until very smooth. When the vegetables are ready, pour the pureed broth mixture into the pot, add the diced tomatoes, tomato paste, thyme, bay leaf, salt, paprika, and cayenne, and stir to mix. Secure the lid, select the manual button, and cook at high pressure for 5 minutes.
  4. Quick release the pressure, then remove the lid and add the parsley and okra. If the stew base seems too thin, in a small bowl, whisk together the arrowroot and 1 tablespoon water to form a slurry, then stir the slurry into the soup.
  5. Select the sauté setting on high heat and bring the liquid to a boil. Boil for 2 to 3 minutes, until the okra softens and the liquid has thickened slightly. Add the shrimp and sausage and cook for 1 minute more, until the shrimp turn pink and curl slightly and the sausage is heated through.
  6. Select the cancel button and remove and discard the bay leaf. Stir in the green onions and serve with the cauli-rice.

    To Use the Stove Top: In a Dutch oven, sauté the onion in the bacon fat over medium heat as directed, then transfer the onion to a blender. Add the celery, bell pepper, and garlic to the Dutch oven and sauté for 2 to 3 minutes. Add the diced tomatoes, tomato paste, thyme, bay leaf, salt, paprika, and cayenne and bring to a boil, then turn down the heat to medium-low and simmer for 10 minutes. Meanwhile, add the broth and arrowroot to the onion and blend on high speed for 30 to 45 seconds, until very smooth. Pour the puree into the pot, raise the heat to medium-high, and bring the mixture back to a boil. Turn down the heat to medium and simmer for 5 to 7 minutes, until thickened. Add the parsley and okra and cook for about 5 minutes, until the okra softens. Add the shrimp and sausage and cook for about 2 minutes more, until the shrimp turn pink and curl slightly and the sausage is heated through. Turn off the heat, stir in the green onions, and serve as directed.

Keywords: Danielle Walker, gumbo, southern, paleo, seafood, dinner, gluten-free, against all grain

Find it online: https://daniellewalker.com/shrimp-and-sausage-stew/