Braden Family Cookbook
Grated Parmesan cheese and
parsley for garnish
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 - 7 minutes. Add
one cup chicken broth; cook stirring constantly, until liquid is absorbed.
Repeat procedure with
remaining broth, ½ cup at a time. (Total
cooking time from here is about 1 hour.)
Stir in crawfish and stir for 2 - 3 minutes.
Add Monterey Jack cheese and Creole seasoning, stirring until cheese
melts. Garnish if desired.
Total cooking time is: 20
minutes to prep then 1 1/4 hour for the actual cooking.