Ingredients for Vol Au Vent Of Louisiana Seafood
- Olive Oil
- Green Onion
- Shallot
- Dry White Wine
- Heavy Cream
- Saffron Thread
- Salt
- White Pepper
- Ground Ginger
- Cayenne
- Fresh Tarragon
- Sea Scallops
- Large Shrimp
- Oysters
- Vol Au Vent Cases
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How to Make Vol Au Vent Of Louisiana Seafood
- Preheat oven to 375°F (190°C).
- Prepare the seafood: Clean and devein the shrimp (1 pound), and remove any tough parts from the crab meat (1 cup). If using crawfish tails, ensure they're cleaned and cooked.
- Melt butter (4 tablespoons) in a large skillet over medium heat. Add finely chopped shallots (2) and garlic (2 cloves), sauté for 2-3 minutes until softened.
- Add the flour (2 tablespoons) and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the heavy cream (1 cup), stirring until smooth. Bring to a simmer.
- Stir in the cayenne pepper (1/2 teaspoon) or more, to taste, paprika (1/4 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon).
- Add the cooked seafood to the sauce, gently stirring to combine. Simmer for 5-7 minutes, allowing the flavors to meld.
- While the sauce simmers, prepare the vol-au-vent pastry shells. (If using store-bought, follow package instructions.)
- Spoon the seafood mixture into the prepared vol-au-vent shells.
- Bake for 15-20 minutes, or until the pastry is golden brown and the filling is bubbly.
- Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
2g
Fat
123g
Carbs
12g
