Pulled Pork, Shrimp and Mushroom Etouffee |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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.
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