Heat stock in pot to almost simmering
Meanwhile, heat oil in Dutch oven; sauté onion until transparent, 5 minutes. Stir in rice to coat.
Add simmering stock 1 cup at a time, stirring constantly. Wait for liquid to absorb before adding more.
After 10 minutes, add tomatoes, peppers, jalape?o and garlic. Continue adding stock until rice is almost tender to bite.
Add crawfish; cook 5 minutes. Rice should be tender not chalky. Remove from heat; stir in cheese, butter, salt and pepper.Makes 4 Source: