Best 4 Pulled Pork Shrimp And Mushroom Etouffee Recipes

Feast your taste buds on a culinary journey with our diverse selection of etouffée recipes. Embark on a tantalizing adventure with our classic Cajun shrimp etouffee, where succulent shrimp are enveloped in a rich, flavorful sauce made from the "holy trinity" of celery, bell peppers, and onions. Dive into the depths of seafood delight with our delectable crab and shrimp etouffee, where the delicate sweetness of crab and the bold taste of shrimp harmonize in a creamy, aromatic broth.

For a taste of rustic elegance, try our pulled pork etouffee, where tender, slow-cooked pork shoulder is braised in a savory sauce, creating a symphony of smoky, tangy, and slightly sweet flavors. Experience the harmonious blend of land and sea in our shrimp and mushroom etouffee, where earthy mushrooms and plump shrimp unite in a luscious sauce, offering a delightful balance of textures and flavors.

Vegetarians will rejoice over our hearty vegetable etouffee, a vibrant medley of fresh vegetables simmered in a flavorful broth, showcasing the natural goodness of nature's bounty. And for a unique twist on a classic, our chicken and sausage etouffee combines succulent chicken and savory sausage in a rich, aromatic sauce, creating a dish that is both comforting and satisfying.

Indulge in this collection of etouffée recipes, each offering a unique culinary experience that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

MUSHROOM "PULLED PORK"

Mushroom

Provided by Stuart O'Keeffe

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons paprika
3 tablespoons canola oil
1 pound portobello mushroom caps, gills removed, caps cut into 1/4-inch slices
2 cloves garlic, minced
1/2 red onion, diced
4 kaiser rolls or brioche hamburger buns , split
2 cups shredded iceberg lettuce

Steps:

Combine the ketchup, brown sugar, balsamic vinegar, Worcestershire and paprika in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved, about 10 minutes. Set the BBQ sauce aside.
Meanwhile, heat 2 tablespoons of the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all the way through, 7 to 10 minutes. Set aside.
In the same skillet, add the remaining 1 tablespoon oil and the garlic and onion; cook, stirring occasionally, until the onions have softened and browned slightly, about 5 minutes. Return the mushrooms to the skillet; add the BBQ sauce and stir.
Place the bottom buns on a plate and top with the BBQ mushrooms and iceberg lettuce. Close the sandwiches and serve.

SHRIMP ETOUFFEE

Shrimp Etouffee image

Shrimp Etouffee! This classic Louisiana stew is made with shrimp, the Holy Trinity of onion, celery, and green pepper, and a simple roux to thicken it up. Serve it over rice for a true Cajun meal!

Provided by Hank Shaw

Categories Dinner Comfort Food Cajun Creole New Orleans Shrimp

Time 2h

Yield 6

Number Of Ingredients 23

Ingredients

Optional Shrimp Stock:
Shells from 2 pounds of shrimp
1/2 large onion, chopped
top and bottom from 1 green pepper
2 garlic cloves, chopped
1 celery rib, chopped
5 bay leaves
Étouffée
2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
1/4 cup vegetable oil or lard
Heaping 1/4 cup flour
1/2 large onion, chopped
1 bell pepper, chopped
1 to 2 jalapeño peppers, chopped
1 large celery stalk, chopped
4 garlic cloves, chopped
1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
1 tablespoon Cajun seasoning
1/2 teaspoon celery seed
1 tablespoon sweet paprika
Salt
3 green onions, chopped
Hot sauce (Crystal or Tabasco) to taste

Steps:

Make the shrimp stock: Pour 2 quarts of water into a pot and add all the shrimp stock ingredients. Bring to a boil, drop the heat down and simmer the stock gently for 45 minutes. Strain through a fine-meshed sieve into another pot set over low heat. You will only need about 2 cups of stock for this recipe. Use the leftover stock for soup, risotto, etc. It will last in the fridge for a week or frozen for up to three months.

Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Cholesterol 320 mg, Fiber 2 g, Protein 38 g, SaturatedFat 2 g, Sodium 2200 mg, Sugar 2 g, Fat 13 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

CHEF JOHN'S SHRIMP ETOUFFEE

Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

Ingredients

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

ANN'S SHRIMP ETOUFFEE

Ann's Shrimp Etouffee image

Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!

Provided by Ann Cooper

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 2h25m

Yield 20

Number Of Ingredients 11

Ingredients

1 cup butter
2 large white onions, chopped
6 stalks celery, chopped
3 cloves garlic, pressed
4 tablespoons all-purpose flour
5 pounds fresh shrimp, peeled, deveined and chopped
1 cup chopped fresh mushrooms
3 tablespoons paprika
salt to taste
ground black pepper to taste
crushed red pepper to taste

Steps:

In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.

Nutrition Facts : Calories 204.9 calories, Carbohydrate 3.9 g, Cholesterol 203.7 mg, Fat 11 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 328 mg, Sugar 0.9 g

Tips:

Choose the Right Cut of Pork: Select a pork shoulder or pork butt for pulled pork; these cuts have enough fat to stay moist and flavorful during cooking.
Season Generously: Use a combination of spices and herbs to create a flavorful rub for the pork; common choices include garlic powder, onion powder, paprika, cumin, and chili powder.
Cook Low and Slow: The key to tender pulled pork is cooking it low and slow, either in a slow cooker or oven; this allows the connective tissue to break down and the meat to become fall-apart tender.
Shred Carefully: When the pork is cooked, use two forks to shred it into small pieces, ensuring it retains its juiciness and texture.
Make a Flavorful Etouffee Base: The etouffee base is crucial; use a combination of butter, flour, and Cajun/Creole seasoning to create a rich and flavorful roux.
Simmer the Etouffee: Once the roux is made, add broth or stock and simmer the etouffee until it thickens; this allows the flavors to develop and meld together.
Add Seafood and Vegetables: Shrimp, mushrooms, and bell peppers are common additions to shrimp and mushroom etouffee; sauté them until tender before adding them to the etouffee.
Serve with Rice: Traditionally, etouffee is served over rice, which soaks up the flavorful sauce and provides a base for the dish.

Conclusion:

This recipe for pulled pork, shrimp, and mushroom etouffee combines the smoky, tender flavors of pulled pork with the bold, spicy flavors of a classic etouffee. By following these tips, you can create a flavorful and satisfying dish that is perfect for a special occasion or a cozy family meal. Serve it over rice with a side of cornbread or coleslaw for a complete and delicious meal.