Pulled Pork, Shrimp and Mushroom Etouffee

Submitted 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.""

 

• Ready In: 50mins
• Ingredients: 20
• 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.

Reviews

[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!