Single Serve Crawfish Étouffée
There’s nothing quite like the comforting richness of a classic Louisiana crawfish étouffée-but what if you’re craving that soulful Southern flavor without making a full pot? This single serve crawfish étouffée recipe brings all the warmth and depth of the traditional dish into a perfectly portioned bowl just for you. Made with tender crawfish tails, a buttery roux, and the iconic trinity of onion, bell pepper, and celery, it’s a quick, satisfying way to enjoy Cajun comfort food in a little over 30 minutes -no sharing required. Whether you’re cooking for one or just need a cozy weeknight indulgence, this single serve crawfish étouffée hits all the right notes.
Single Serve Crawfish Étouffée
Single serve crawfish etouffee: a rich, spicy Cajun classic in a perfectly portioned bowl—big flavor, no leftovers!
Ingredients
- 3 oz crawfish tails
- 1/4 small yellow onion finely diced
- 1/4 green bell pepper finely diced
- 1 celery stalk finely diced
- 2 cups seafood stock
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1/2 tbsp Pretty Girls Eat Too All Purpose Seasoning
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 1 tbsp tomato paste
- 1 bay leaf
Instructions
- To a small Dutch oven on medium heat, melt butter and add flour. Stir frequently until roux reaches a light caramel color.
- Add in onion, celery, and bell pepper and sauté for 2 minutes or until onions are translucent. Follow with tomato paste and saute for an additional 2 minutes.
- Lower heat to medium low, and add in seafood stock, all purpose seasoning, cayenne and salt. Allow to cook for 5 minutes or until thickened.
- Lower heat once more to low, Add crawfish tails, and allow to simmer for 10 minutes.
- Serve with white rice and enjoy.
