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Crawfish Risotto

Yield 12 servings


  • 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

How to Make It

  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.

Palace Cafe, New Orleans, LA