Pulled Pork, Shrimp and Mushroom Etouffee

READY IN: 50mins
Recipe by Chef Curt

I created this one the other night on the fly with some leftovers, but I think I'm on to something new here. We had a hog roast for my birthday and had a ton of leftover smoked pork. I also made some fresh morel mushrooms, and I was looking at the leftover mushroom infused oil, and said to myself "Idea!, there's a quality roux in the making."

Top Review by Wildblu3

The only thing I didn't do was make a roux b/c I planned on cooking my rice in the dish. This ended up super spicy (the way we like it) but might have been partly b/c my pulled pork had a spicy char on it. My hubby added 3 alarm cheese to his and said it made it just right. Thanks for posting this recipe!

Ingredients Nutrition


  1. Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.
  2. Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.
  3. Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.
  4. I add the rice as well at this time and let it cook in, but you can also prepare it as a side and then pour the etouffee over it.
  5. Add the shrimp and simmer for another 10 minutes stirring occasionally.
  6. Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.

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