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If you love the bold flavors of Louisiana cooking, this Crawfish Étouffée recipe is for you! This classic dish features tender crawfish smothered in a rich, savory tomato-based sauce. Forget complicated recipes – this version is streamlined for a single serving, making it easy to whip up a taste of the South any night of the week.
If you love this Crawfish Étouffée, check out our other delicious single serving seafood recipes! Try the hearty Seafood Gumbo, the classic Shrimp Creole, the simple yet flavorful Baked Cod, or our satisfying Crab Cakes.
Why You’ll Love This Recipe
- Authentic flavor: This recipe delivers the classic taste of Louisiana-style étouffée.
- Quick and easy: This dish comes together quickly.
- Perfect for one: No more leftovers – this recipe is sized for a satisfying single portion.
- Packed with protein: Crawfish provide a great source of lean protein.
- Flavorful and versatile: Adjust the spice level and serving options to your liking.
Single Serving Crawfish Étouffée
Étouffée, meaning “smothered” in French, is a true Louisiana classic. Growing up in New Orleans, étouffée was a staple in our home. This recipe is a scaled-down version of my family’s favorite, featuring a rich, flavorful roux-based sauce – a hallmark of authentic Cajun cooking. It’s ideal for single servings, letting you enjoy that Louisiana taste without having to manage a huge pot or leftovers!
Ingredients
If you have any ingredients leftover from this easy crawfish étouffée recipe, check out our Leftover Ingredients Recipe Finder.
- Butter and Flour: The roux, which is essential for thickening and flavoring the étouffée, is made by browning all-purpose flour in butter. Use equal parts of salted butter and all-purpose flour to create this foundation of the dish.
- Vegetables: The trio of chopped onions, green bell peppers, and garlic is crucial for building the base flavor of the étouffée. Ensure these are included as they significantly enhance the taste. If you have any of these vegetables leftover, consider using them in Shrimp Étouffée, Stuffed Peppers, or Jambalaya.
- Broth: Seafood stock is preferred for its rich flavor, but chicken broth is a great substitute if seafood stock isn’t available.
- Seasonings: Season the dish with dried thyme, salt, and black pepper for depth and complexity.
- Tomatoes: Add 1/4 cup of chopped tomatoes, roughly equivalent to one small to medium-sized tomato, for a touch of freshness and acidity.
- Hot Sauce and Worcestershire Sauce: These are added for their robust flavors, contributing a subtle heat and complexity to the dish.
- Crawfish Tails: Look for frozen Louisiana crawfish in the freezer section of your grocery store, or use meat from freshly boiled crawfish. Ensure they are thawed and well-drained before use. Consider using leftover crawfish in Crawfish Beignets or Crawfish Pasta.
- Lemon Juice: Either fresh or bottled lemon juice will work to add a bright note.
- Green Onions: Sprinkle chopped green onions on top as a garnish for a fresh, sharp finish.
- Cooked Rice: Serve the étouffée over white rice, which perfectly complements and absorbs the rich sauce.
Crawfish Season And Substitutions
While fresh crawfish offer the best flavor, this étouffée recipe works well with frozen or pre-cooked alternatives. Here’s what you need to know:
- Seasonality: Crawfish season typically runs from November to July, but weather conditions can affect the exact timing.
- Frozen options: Check your grocery store’s freezer section for Louisiana-labeled crawfish packages.
- Fresh and cooked: If you can find fresh crawfish, boil them and extract the meat for the most authentic crawfish étouffée.
- Good substitutes: If crawfish isn’t available, shrimp or crab make excellent alternatives in this recipe.
Recipe Variations
Spice up your etouffee with these ideas:
- Andouille sausage: Add diced, pre-cooked andouille sausage with the vegetables for extra smoky flavor.
- Shrimp Étouffée: Substitute shrimp for crawfish, or try a combination of both!
- Vegetarian: Use tofu or your favorite plant-based protein instead of crawfish.
- Extra veggies: Stir in chopped celery, okra, or other vegetables you enjoy.
How To Make Crawfish Étouffée For One
These step-by-step photos and instructions are here to help you visualize how to make this authentic crawfish étouffée recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Roux: Start by melting butter in a medium-sized skillet over medium heat. Add the flour, stirring continuously to create a roux. Cook, stirring, until the roux turns a peanut butter color, about 2-3 minutes.
- Cook Vegetables and Spices: Add chopped onions, bell peppers, garlic, and seasonings to the skillet. Cook until the vegetables are tender. Then, pour in the broth or stock, tomatoes, hot sauce, and Worcestershire sauce. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the mixture simmer for 10 minutes. After that, add the crawfish tails and lemon juice and continue to simmer for another 10 minutes.
- Serve: Remove the skillet from heat. Spoon the étouffée over hot, cooked rice in a bowl. Finish by garnishing with chopped green onions.
Expert Tips
- Roux Consistency: Cook the roux until it’s a deep golden brown to ensure a rich flavor base.
- Simmer Slowly: Let the dish simmer gently after adding all ingredients to meld the flavors together.
- Adjust Seasoning: Tailor the seasonings to your preference, adding more as needed.
- Garnish: Don’t skip the green onions; they add a fresh contrast to the rich stew.
Serving Suggestions
Enjoy your crawfish étouffée with:
- Classic white rice: The perfect base to soak up the sauce.
- With bread: A side of warm, crusty bread or buttery cornbread makes a great companion for scooping up every last bit.
- Salad: Add a side salad with a tangy vinaigrette for a lighter meal.
- Cauliflower rice: For a low-carb option.
Frequently Asked Questions
Yes, easily double the ingredients for two servings.
Shrimp or even cubed chicken can be substituted.
It has a mild spice level, but you can easily increase the heat by adding more hot sauce.
Store leftovers in the fridge for up to 4 days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving crawfish étouffée recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Crawfish Étouffée For One
Equipment
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- ½ cup chopped onions
- 2 tablespoons chopped green bell peppers
- 1 clove garlic -minced
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ¼ cups seafood stock or chicken broth
- ¼ cup chopped tomatoes (about 1 medium roma tomato)
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce (add more if you like a spicier étouffée)
- 3 ounces crawfish tails
- 1 teaspoon lemon juice
- 2 tablespoons chopped green onions
- 1 cup cooked white rice -for serving
Instructions
- Prepare the Roux: Heat butter in a medium-sized skillet over medium heat. Once melted, add flour and continuously stir to form a roux. Cook until the roux achieves a peanut butter color, typically 2-3 minutes.
- Sauté Vegetables: Incorporate onions and bell peppers into the roux. Stir frequently and cook until the vegetables start to soften, about 1 minute.
- Add Seasonings: Introduce garlic, thyme, salt, and pepper to the skillet. Continue stirring regularly for another minute.
- Incorporate Liquids: Pour in the stock, tomatoes, Worcestershire sauce, and hot sauce. Bring the mixture to a boil.
- Simmer: Lower the heat to maintain a low simmer. Leave the skillet uncovered and stir occasionally for 10 minutes.
- Add Crawfish and Lemon Juice: Mix in the crawfish tails and lemon juice. Continue to cook for 10 minutes, stirring occasionally.
- Finish with Green Onions: Stir in green onions. Taste the sauce and adjust the seasoning if needed.
- Serve: Spoon the hot mixture over cooked rice and serve immediately.
Notes
- Roux Consistency: Cook the roux until it’s a deep golden brown to ensure a rich flavor base.
- Simmer Slowly: Let the dish simmer gently after adding all ingredients to meld the flavors together.
- Adjust Seasoning: Tailor the seasonings to your preference, adding more as needed.
- Garnish: Don’t skip the green onions; they add a fresh contrast to the rich stew.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
First, you make a roux…
Glad to see Crystal in the pic. Only way to make it tast like NOLA!
Hi, every once in a while I see a recipe here that I’d like to share with a friend. I’ve tried, unsuccessfully. How can I share your recipes?
Hi Carol,
The button with the envelope at the top of the page is for emailing recipes. It should be working now.
Thanks so much.
Joanie