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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3/4 cup butter or margarine |
1 medium onion, diced |
1 poblano chile pepper, seeded and diced |
4 garlic cloves, pressed |
2 pounds uncooked arborio rice |
3 quarts chicken broth |
2 pounds cooked, peeled crawfish tails |
8 ounces monterey jack cheese with peppers, shredded |
2 tablespoons creole seasoning |
garnishes: shredded parmesan cheese, fresh italian parsley sprigs |
Directions:
1. Melt butter in a Dutch oven over medium heat; add onion, poblano chile, and garlic, and saute until tender. Add rice, and cook, stirring constantly, 5 to 7 minutes. Add 1 cup chicken broth; cook, stirring constantly, until liquid is absorbed.
2. Repeat procedure with remaining broth, 1/2 cup at a time. (Cooking time is about 1 hour.) Stir in crawfish; cook, stirring constantly, 4 minutes. Add Monterey Jack cheese and Creole seasoning, stirring until cheese melts. Garnish, if desired.
3. Prep: 20 min.; Cook: 1 hr., 15 min.
4. *2 pounds cooked, peeled, medium-size shrimp may be substituted for crawfish.
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