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."
Provided by Chef Curt
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.
- Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.
- Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.
- 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.
- Add the shrimp and simmer for another 10 minutes stirring occasionally.
- Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.
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Bishesh Bisu
bbisu34@gmail.comThis dish is amazing! The flavors are incredible, and the combination of textures is perfect.
Tayyab Zia Mohammad
z-tayyab46@yahoo.comI love this recipe! It's so easy to make, and it always turns out delicious.
Dorothy Agyeiwaa
d-agyeiwaa@gmail.comThis recipe is a keeper! I've made it several times, and it's always a hit.
Prince Boota
boota32@gmail.comI'm not sure what went wrong with this recipe. I followed the instructions exactly, but the etouffee turned out runny and bland.
chill man
chill@gmail.comThis dish was a disappointment. The sauce was too thin, and the shrimp was rubbery.
Munni Alam
munni_alam@hotmail.comI would give this recipe a 3 out of 5 stars. It was easy to make, but the flavors were not as complex as I had hoped.
Lupe Cruz Roman
romanl5@gmail.comI thought this recipe was just okay. The flavors were a bit bland for my taste, and the shrimp was overcooked.
Parker Bruck
bruck_parker@yahoo.comThis dish was a bit too spicy for my taste, but my husband loved it. I would recommend using less cayenne pepper if you don't like spicy food.
Olawale Lateef
olawalel@gmail.comI followed the recipe exactly, and the etouffee turned out perfectly. The flavors were well-balanced, and the shrimp and mushrooms were cooked just right.
Ekwaingen Deborah
deborah-e@yahoo.comThis recipe was a winner! My family loved it, and I will definitely be making it again.
yogesh hamal
h-y@yahoo.comWow! This etouffee was incredible. The combination of pulled pork, shrimp, and mushrooms was perfect, and the sauce was so flavorful. I will definitely be making this again and again.
muid azad moon
moon-m72@yahoo.comThis dish was easy to make and turned out delicious. I used chicken instead of pork, and it was still amazing. The sauce was rich and flavorful, and the shrimp and mushrooms were cooked to perfection. I will definitely be making this again.
Marvellous Atoyebi
atoyebi.marvellous@hotmail.comI'm not a huge fan of etouffee, but this recipe changed my mind. The pulled pork added a depth of flavor that I didn't expect, and the shrimp and mushrooms were cooked perfectly. I'll definitely be making this again.
Louise McDonald
m_louise18@gmail.comThis pulled pork, shrimp, and mushroom etouffee was a hit with my family! The flavors were incredible, and the combination of textures was perfect. I especially loved the crispy bits of pulled pork.