Pulled Pork, Shrimp and Mushroom Etouffee

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."

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

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.