Crawfish Étouffée for One

Course Main Course

Cuisine American

Keyword cajun dinner, crawfish etouffee, dinner for one, louisiana recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 1 serving

Crawfish tails simmered in a buttery roux with onion, pepper, and tomato, spooned over rice.

Ingredients

2 Tbsp salted butter
2 Tbsp all-purpose flour
½ cup chopped onion
2 Tbsp chopped green bell pepper
1 minced garlic clove
¼ tsp dried thyme
¼ tsp kosher salt
⅛ tsp black pepper
1¼ cups seafood stock or chicken broth
¼ cup chopped tomatoes (about 1 Roma)
¼ tsp Worcestershire sauce
⅛ tsp hot sauce
3 oz crawfish tail meat
1 tsp lemon juice
2 Tbsp chopped green onion
1 cup cooked white rice to serve

Directions

Melt the butter in a 10-inch skillet over medium heat. Stir in the flour and keep stirring for 2 to 3 minutes, until the roux is the color of peanut butter.
Add the onion and bell pepper and cook for about 1 minute. Add the garlic, thyme, salt, and pepper and cook 1 minute more.
Stir in the stock, tomato, Worcestershire, and hot sauce and bring to a boil.
Simmer uncovered for about 10 minutes, until thickened.
Add the cooked crawfish and lemon juice and cook 10 minutes more, until hot.
Stir in the green onion and spoon it over the rice.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); cups seafood stock or chicken broth (the first choice counted), ⅛ tsp hot sauce counted as hot pepper sauce, crawfish tail meat counted as cooked crayfish tail meat, chopped green onion counted as green onions. Brands and portions vary, so use it only as an approximation.