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Pulled Pork, Shrimp and Mushroom Etouffee

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“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."”

Ingredients Nutrition


  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.

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