Ingredients for Pulled Pork Shrimp And Mushroom Etouffee
- 2 cups pulled smoked pork
- 1 cup sliced morel mushrooms
- Vegetable Oil
- 1/2 cup all-purpose flour
- 1 pound peeled and deveined shrimp
- Green Chilies
- 4 cups chicken broth
- 1 cup water
- Onion
- White Rice
- Black Pepper
- Salt
- 2 cloves minced garlic
- Cajun Seasoning
- Dried Chipotle Powder
- Cumin
- Cayenne Pepper
- Tabasco Sauce
- Taco Cheese
- Parmesan Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pulled Pork Shrimp And Mushroom Etouffee? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pulled Pork Shrimp And Mushroom Etouffee
- Heat 2 tablespoons of mushroom-infused oil in a large, deep skillet or Dutch oven over medium heat. Add 1 medium onion, chopped, and 1 bell pepper, chopped, and saute for 5 minutes, until softened.
- Whisk in 1/2 cup all-purpose flour and cook, stirring constantly, for 10-12 minutes, until the roux is a deep golden brown.
- Gradually whisk in 4 cups chicken broth and 1 cup water. Add 2 cups pulled smoked pork, 1 cup sliced morel mushrooms, 2 cloves minced garlic, 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well and bring to a simmer. Add 1 cup long-grain rice and stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through.
- Add 1 pound of peeled and deveined shrimp and simmer for another 5-7 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
- Stir in 1/2 cup shredded cheddar cheese (or your favorite cheese) and cook for 1-2 minutes, until melted and creamy.
- Serve hot over rice (if not cooked in) and garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
10g
Fat
21g
Carbs
10g
