Pulled Pork Shrimp and Mushroom Etouffee
Dive into the bold and unforgettable flavors of Pulled Pork Shrimp and Mushroom Étouffée, a unique twist on a southern classic. This hearty dish combines tender pulled pork, succulent shrimp, and earthy crimini mushrooms with a richly seasoned Cajun roux that forms the soul of the dish. The holy trinity of onion, bell pepper, and celery lends depth, while smoked paprika and Cajun spices bring a smoky, spicy kick. Simmered in a flavorful broth and served over a bed of fluffy white rice, this étouffée is perfect for cozy family dinners or an impressive weekend gathering. Easy to make at home with straightforward techniques, this recipe is a delicious fusion of smoky, savory, and spicy flavors that'll transport your taste buds straight to Louisiana. Don't forget to top it off with a sprinkle of fresh parsley for that finishing touch!
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Recipe Information
Ingredients
- 6 tablespoons Butter
- 6 tablespoons All-purpose flour
- 1 large Yellow onion, finely chopped
- 1 large Green bell pepper, finely chopped
- 2 Celery stalks, finely chopped
- 4 Garlic cloves, minced
- 8 ounces Crimini or baby bella mushrooms, sliced
- 2 cups Cooked pulled pork
- 1 pound Shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 teaspoon Smoked paprika
- 4 cups Chicken or seafood stock
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Hot sauce (optional)
- 2 tablespoons Fresh parsley, chopped
- 4 cups Cooked white rice, for serving
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Melt the butter, then add the flour and stir constantly to create a roux. Cook for about 10-12 minutes, stirring frequently, until the roux turns a rich golden brown color.
Add the chopped onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened.
Stir in the minced garlic and sliced mushrooms. Cook for another 3-4 minutes until the mushrooms begin to release their liquid and soften.
Add the Cajun seasoning, smoked paprika, salt, and ground black pepper, mixing well to coat the vegetables.
Gradually pour in the chicken or seafood stock while stirring to avoid lumps. Bring the mixture to a simmer.
Toss in the bay leaf and let the étouffée simmer uncovered for 20 minutes, stirring occasionally, until it thickens slightly.
Add the pulled pork and shrimp to the pot. Stir well, ensuring the shrimp are submerged in the sauce. Cook for 5-7 minutes until the shrimp turn pink and opaque.
Taste and adjust seasonings as needed. If desired, add a dash of hot sauce for extra heat.
Remove the bay leaf and stir in the chopped fresh parsley.
Serve the Pulled Pork Shrimp and Mushroom Étouffée over a bed of cooked white rice. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 129 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
