Recipe courtesy of Michelle Bernstein
Crawfish and Dirty Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 679
- Total Fat
- 44
- Saturated Fat
- 26
- Carbohydrates
- 50
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 21
- Cholesterol
- 125
- Sodium
- 508
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup converted rice
2 cups chicken broth
1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable)
1/2 cup goat cheese
1/4 cup chopped cilantro
1 lemon, zested
4 fresh poblanos, roasted on the grill or fire, peeled, seeded
Goat Cheese Sauce, recipe follows
Goat Cheese Sauce:
1 cup soft goat cheese
1 cup heavy cream or milk
Directions
- Heat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. Cover and simmer for 20 minutes.
- Remove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon.
- Fill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce.
Goat Cheese Sauce:
- Heat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.