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!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Add the chopped onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes, stirring frequently, until the vegetables have softened.

Step 3

Stir in the minced garlic and sliced mushrooms. Cook for another 3-4 minutes until the mushrooms begin to release their liquid and soften.

Step 4

Add the Cajun seasoning, smoked paprika, salt, and ground black pepper, mixing well to coat the vegetables.

Step 5

Gradually pour in the chicken or seafood stock while stirring to avoid lumps. Bring the mixture to a simmer.

Step 6

Toss in the bay leaf and let the étouffée simmer uncovered for 20 minutes, stirring occasionally, until it thickens slightly.

Step 7

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.

Step 8

Taste and adjust seasonings as needed. If desired, add a dash of hot sauce for extra heat.

Step 9

Remove the bay leaf and stir in the chopped fresh parsley.

Step 10

Serve the Pulled Pork Shrimp and Mushroom Étouffée over a bed of cooked white rice. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(3640.9g)

Amount per serving	% Daily Value*
Calories	3801.2

Total Fat 151.8g	0%
Saturated Fat 64.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1416.6mg	0%
Sodium 11306.4mg	0%
Total Carbohydrate 324.5g	0%
Dietary Fiber 18.7g	0%
Total Sugars 19.8g
Protein 273.0g	0%

Vitamin D 36.1IU	0%
Calcium 607.8mg	0%
Iron 23.8mg	0%
Potassium 5337.9mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 29.1%

Carbs: 34.6%