Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Chef Gus Martin
Recipe by Southern Living May 1999

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Recipe Summary test

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Prep: 20 min.; Cook: 1 hr., 15 min.

  • *2 pounds cooked, peeled, medium-size shrimp may be substituted for crawfish.

Source

Palace Cafe, New Orleans, LA

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