Best Pulled Pork Shrimp And Mushroom Etouffee Recipes
ULTIMATE SHRIMP ETOUFFEE
My aunt lives in Baton Rouge Louisiana, she has been making and serving this at family get togethers for years, I always loved it, I finally got the recipe from her. Yes it has cream of mushroom soups in it, I was just as suprised, if you don't tell anyone they will never know. This is a real treat, very rich, easy to make and perfect for special occations. I know I know, the "cream-of" soups makes it seem not-so-cajun but like I said, my aunt lives in cajun country, so if you have a problem.....take it up with her, ha ha. Her son, my cousin, is famous for his Gumbo, maybe I can get his recipe as well.
Provided by Chipfo
Categories < 60 Mins
Time 40m
Yield 1 large pan, 6 serving(s)
Number Of Ingredients 8
Steps:
- Dice onion. pepper and celery, I do a medium dice.
- In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender.
- I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference.
- Add the mushroom soups and rotel and bring to a simmer.
- Season to taste.
- Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes.
- If it is too thick, add a little water or chicken broth.
- Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops.
- I have also spooned over grilled steaks before and it was delicious!
Nutrition Facts : Calories 345, Fat 21.8, SaturatedFat 11.3, Cholesterol 234.6, Sodium 1984.8, Carbohydrate 13.7, Fiber 0.9, Sugar 3.5, Protein 23.8
ANN'S SHRIMP ETOUFFEE
Delicious shrimp dish with a Cajun flair! I've spent 6 years perfecting this shrimp recipe. I use shrimp harvested from a local shrimp farm. This is also great with firm crab meat or fish!!
Provided by Ann Cooper
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h25m
Yield 20
Number Of Ingredients 11
Steps:
- In a large skillet, melt butter and saute onions, celery and garlic for about 45 minutes or until they are cooked down.
- Stir in flour and cook briefly, do not brown. Stir in chopped shrimp and cook for 20 minutes.
- Pour in 2 to 3 cups of water and mushrooms. Stir in paprika and season with salt, pepper and red pepper flakes. Cook for 30 minutes. Should be a thick and have a gravy-like consistency.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 3.9 g, Cholesterol 203.7 mg, Fat 11 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 328 mg, Sugar 0.9 g
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love