Vol Au Vent of Louisiana Seafood
Indulge in the rich, coastal flavors of the "Vol Au Vent of Louisiana Seafood," a dish that brings a touch of sophistication to classic Southern cuisine. This elegant recipe features flaky puff pastry shells filled with a luscious, velvety seafood medley of shrimp, lump crab meat, and tender crawfish tails, all simmered in a creamy sauce infused with Creole seasoning for an authentic taste of Louisiana. With its perfectly golden pastry and irresistibly flavorful filling, this dish is ideal for entertaining or as a centerpiece for a special occasion. Serve these light yet decadent seafood vol au vents fresh out of the oven for a show-stopping appetizer or main course that’s sure to impress! Perfectly suited for seafood lovers, this recipe is a celebration of Southern culinary heritage.
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Recipe Information
Ingredients
- 2 puff pastry sheets
- 1 egg
- 1 tablespoon water
- 3 tablespoons unsalted butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1.5 cups seafood stock
- 0.75 cups heavy cream
- 0.5 pounds shrimp, peeled and deveined
- 0.5 pounds lump crab meat
- 0.25 pounds crawfish tails, cooked
- 1 teaspoon Creole seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold the puff pastry sheets on a lightly floured surface. Use a 3-4 inch round cutter to cut out 12 circles. Using a smaller cutter, cut a smaller hole in the center of 6 of the circles, creating a ring shape.
Place the 6 whole circles on the baking sheet. Brush the edges lightly with a mixture of 1 beaten egg and 1 tablespoon of water. Place one ring-shaped circle on top of each whole circle to build the vol au vent base.
Use a fork to gently prick the center of the vol au vent bases (not the ring edge) to prevent it from puffing excessively. Brush the assembled vol au vents with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until golden brown and puffed. Remove from oven and set aside to cool.
Heat 3 tablespoons of butter in a large skillet over medium heat. Sauté the shallots and garlic until softened, about 2-3 minutes.
Sprinkle the flour into the skillet and stir to combine, cooking for 1 minute. Gradually pour in the seafood stock while whisking to avoid lumps. Simmer until slightly thickened, about 2 minutes.
Lower the heat and stir in the heavy cream. Add shrimp, crab meat, and crawfish tails. Cook for 3-4 minutes until the shrimp are pink and opaque.
Season the filling with Creole seasoning, salt, and pepper. Stir in the parsley and remove from heat.
To assemble, gently press down the puffed centers of the vol au vents if needed and fill each with the creamy seafood mixture. Serve immediately and enjoy this delectable Louisiana-inspired dish!
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 419 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
