Go Back
+ servings
crawfish etouffee in bowl
Print Recipe
4.67 from 3 votes

Crawfish Étouffée For One

Easy Crawfish Etouffee For One! A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: French
Keyword: crawfish, crawfish etouffee, Louisiana, seafood
Servings: 1 person
Calories: 610kcal
Author: Joanie Zisk


  • 10-inch skillet


  • 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
  • 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
  • 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.


Expert Tips
  • Make sure you spend the time to make a roux. The roux helps to thicken the étouffée and is necessary for the dish.
  • This recipe doubles well. If you would like to make extra, just double the ingredients and cook for the same amount of time.
  • Store etouffee in an airtight container in the refrigerator. It will last for 5 days.


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