Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.47 Kcal (2200 kJ) | ||
| Calories from fat | 174.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.44g | 30% | |
|---|---|---|---|
| Cholesterol | 158.43mg | 53% | |
| Sodium | 1077.59mg | 45% | |
| Potassium | 224.1mg | 5% | |
| Total Carbs | 53.5g | 18% | |
| Sugars | 0.57g | 2% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 23.73g | 47% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.3mg | 11% | |
| Calcium | 163.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 122.37 Kcal (512 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 30% | |
|---|---|---|---|
| Cholesterol | 36.9mg | 53% | |
| Sodium | 250.95mg | 45% | |
| Potassium | 52.19mg | 5% | |
| Total Carbs | 12.46g | 18% | |
| Sugars | 0.13g | 2% | |
| Dietary Fiber | 0.22g | 4% | |
| Protein | 5.53g | 47% | |
| Vitamin C | 4.1mg | 29% | |
| Vitamin A | 0.1mg | 11% | |
| Calcium | 38mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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