Ingredients

• 1 lb shredded pulled pork
• 8 ounces chopped mushrooms
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 lb peeled deveined shrimp
• 8 ounces chopped green chilies
• 16 ounces chicken broth
• 1 cup water
• 1/2 finely chopped onion
• 1 cup white rice
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon minced garlic
• 1 teaspoon cajun seasoning
• 1/2 teaspoon dried chipotle powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1 dash Tabasco sauce
• 1/2 cup shredded taco cheese
• 1/4 cup grated parmesan cheese

Instructions

1. Heat oil and saute onions and peppers for 5 minutes in a large deep skillet or pan.

2. Add flour to oil and stir constantly for about 12 minutes to make a nice golden roux.

3. Add chicken broth, water, pork, mushrooms, garlic, and seasonings, stir and simmer for 10 minutes.

4. 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.

5. Add the shrimp and simmer for another 10 minutes stirring occasionally.

6. Finally add the cheese and stir for a couple more minutes to thoroughly melt into the mixture.