Pulled Pork, Shrimp And Mushroom Etouffee - cooking recipe

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

Preparation

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.