Prep 10 mins
Cook 40 mins
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."
- 1 lb shredded pulled pork
- 8 ounces chopped mushrooms
- 1⁄2 cup vegetable oil
- 1⁄2 cup flour
- 1 lb peeled deveined shrimp
- 8 ounces chopped green chilies
- 16 ounces chicken broth
- 1 cup water
- 1⁄2 finely chopped onion
- 1 cup white rice
- 1 teaspoon black pepper
- 1⁄2 teaspoon salt
- 1 tablespoon minced garlic
- 1 teaspoon cajun seasoning
- 1⁄2 teaspoon dried chipotle powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1 dash Tabasco sauce
- 1⁄2 cup shredded taco cheese
- 1⁄4 cup grated parmesan cheese
- Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.
- Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.
- Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.
- 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.
- Add the shrimp and simmer for another 10 minutes stirring occasionally.
- Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.
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!