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
Description
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