Pulled Pork, Shrimp And Mushroom Etouffee

• 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

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.

pulled pork, mushrooms, vegetable oil, flour, shrimp, green chilies, chicken broth, water, onion, white rice, black pepper, salt, garlic, cajun seasoning, chipotle powder, cumin, cayenne pepper, tabasco sauce, taco cheese, parmesan cheese

Taken from www.food.com/recipe/pulled-pork-shrimp-and-mushroom-etouffee-366772 (may not work)