Easy Crawfish Étouffée For One! A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce.
I love scaling down the recipes that I grew up eating while living in New Orleans and I’m adding this incredibly delicious crawfish étouffée to my ever growing list. In fact, I should probably have a section here at One Dish Kitchen for just Louisiana recipes – because we’ve got plenty!
If you’ve been to Louisiana, you’ve probably tasted an étouffée. Though it may sound fancy, it’s an easy dish to make. Crawfish étouffée is the most common version but it can also be made with shrimp too. Since shrimp is often easier to find than crawfish, feel free to use it as a substitute.
What Is Étouffée?
Étouffée is french for “smothered” and generally refers to a stew where the main ingredient (often seafood) is simmered in a rich gravy.
Some versions of étouffée are made with simple Cajun seasonings and butter making for a very rich, thinner sauce, while others such as this single serving version are made with a roux which is made with equal parts butter and flour.
See recipe box below for ingredient amounts and full recipe instructions.
- chopped onions
- chopped green bell peppers
- seafood stock or chicken broth
- dried thyme
- salt and black pepper
- chopped tomatoes
- hot sauce
- Worcestershire sauce
- crawfish tails
- lemon juice
- green onions
- cooked rice
See below for ways to use up leftover ingredients.
Can I Use Shrimp Instead Of Crawfish?
Yes! Shrimp etouffee is made the same way as crawfish etouffee. Just follow this recipe and use shrimp instead of crawfish.
Where Do I Find Crawfish Tails?
Packages of crawfish meat can be found in the freezer section of most grocery stores. Be sure to look for packages labeled Louisiana crawfish.
Alternatively, pick the crawfish meat out of fresh boiled crawfish.
What Kind Of Broth Should I Use?
You can use either chicken or seafood stock. Although I prefer the flavor of seafood in this recipe, chicken is an excellent substitute.
How To Make Crawfish Étouffée
- Begin by making the roux: Melt butter in a 10-inch saucepan. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until it’s the color of peanut butter, 2-3 minutes.
- Add the vegetables and spices to the pan and cook until they’re tender. Add the stock or broth, the tomatoes, hot sauce, and Worcestershire sauce and bring to a boil.
- Reduce heat to low and simmer for 10 minutes. Add the crawfish and lemon juice and simmer 10 minutes more.
- Remove from heat and serve over hot rice. Garnish with chopped green onions.
What To Do With Leftover Ingredients
If you have any ingredients left over from this crawfish etouffee recipe, you might consider using them in any of these single serving recipes:
- Onions: Irish Stew, French Onion Soup, Stuffed Fish Fillet, Green Curry
- Bell peppers: Goulash, Chicken Fajitas
- Chicken broth or seafood stock: Rice Pilaf, Thai Shrimp Soup, Chicken with Artichokes
- Tomatoes: Mediterranean Shrimp and Pasta, Chicken Margherita, Cobb Salad
- Crawfish: Crawfish Beignets, Crawfish Pasta
Other Louisiana Recipes “For One”
- Cajun Shrimp Tacos
- Shrimp Creole
- Red Beans and Rice
- Seafood Gumbo
- Bread Pudding With Whiskey Sauce
- Bananas Foster
- Mini King Cake
For this crawfish etouffee recipe for one, I use a 10-inch skillet. For best results, use a pan of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup chopped onions
- 2 tablespoons chopped green bell peppers
- 1 clove garlic , minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 cups seafood stock or chicken broth
- 1/4 cup chopped tomatoes (about 1 medium roma tomato)
- 1/4 teaspoon Worcestershire sauce
- 1/8 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
- In a 10-inch skillet set over medium heat, melt the butter. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 2 to 3 minutes.
- Add the onions and bell peppers to the roux, and cook, stirring often, until the vegetables begin to soften, 1 minute.
- Add the garlic, thyme, salt, and pepper and cook, stirring often for 1 minute.
- Add the stock, tomatoes, Worcestershire sauce, and hot sauce and bring to a boil.
- Reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally.
- Add crawfish tails and lemon juice and cook for 10 minutes, stirring occasionally.
- Stir in green onions. Taste and adjust seasoning if necessary. Serve over hot rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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