Pulled Lamb, Shrimp And Mushroom Etouffee

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb shredded pulled lamb
• 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 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

Recipe

• 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, lamb, 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.