Crawfish Étouffée For One
This single serving Crawfish Étouffée features tender Louisiana crawfish tails simmered in a rich, Cajun sauce and served over rice for an authentic New Orleans style meal for one.
Servings: 1 serving
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
- Make the Roux: Melt the butter in a medium skillet over medium heat. Stir in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 2 to 3 minutes.
- Cook the Vegetables: Add the onion and bell pepper. Cook, stirring often, until slightly softened, about 1 minute.
- Add the Garlic and Seasonings: Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute, stirring constantly.
- Add the Liquids: Pour in the stock, tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil.
- Simmer the Sauce: Reduce the heat to low and simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
- Add the Crawfish: Stir in the crawfish tails and lemon juice. Simmer for 10 minutes, just until the crawfish are heated through.
- Finish: Stir in the green onions. Taste and adjust seasoning if needed.
- Serve: Spoon over hot cooked rice and serve immediately.
Notes
- Watch the Roux Closely: Stir constantly and cook just until the roux turns the color of peanut butter. If it becomes too dark or smells burnt, start over.
- Do Not Overcook the Crawfish: Crawfish tails are already cooked. Simmer just until heated through to keep them tender.
- Control the Heat: After the sauce comes to a boil, reduce to a gentle simmer. Too much heat can cause the sauce to thicken too quickly.
- Adjust the Thickness: If the sauce becomes too thick, stir in a splash of broth. If it is too thin, let it simmer a few extra minutes.
- Taste Before Serving: Hot sauce and Worcestershire vary in strength. Taste and adjust salt and heat at the end.
Nutrition
Serving: 1serving | Calories: 610kcal | Carbohydrates: 70g | Protein: 28g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 665mg | Potassium: 575mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1381IU | Vitamin C: 32mg | Calcium: 126mg | Iron: 2mg
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