Vol Au Vent Of Louisiana Seafood

VOL-AU-VENT OF LOUISIANA SEAFOOD

Vol-Au-Vent of Louisiana seafood image

This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)

Provided by Steve P.

Categories Cajun

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1/2 cup chopped green onion
1 tablespoon chopped french shallot
1/4 cup dry white wine
2 cups heavy cream
1 pinch saffron thread
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pinch ground ginger
1 pinch cayenne
1/2 teaspoon fresh tarragon (or 1/4 tsp. dried)
1 lb sea scallops
1 lb large shrimp, peeled and deveined
2 dozen oysters
6 large vol-au-vent cases

Steps:

Heat the olive oil in a large skillet over medium heat.
Saute the green onions and shallots until they're limp.
Add the wine and bring it to a boil.
Reduce until most of the liquid is gone.
Add the cream, saffron, salt, pepper, cayenne and ginger, and bring to a light boil.
(Also add tarragon at this point if using dried.) Add scallops and shrimp.
Cook for four minutes, then add oysters and fresh tarragon.
Cook until edges of oysters are curly.
Throughout the process, agitate pan to slosh the sauce over the seafoods.
Spoon the seafoods into a puff pastry shell, until seafoods and sauce run over the top and onto the plate.

SEAFOOD VOL-AU-VENT

Seafood Vol-Au-Vent image

Make and share this Seafood Vol-Au-Vent recipe from Food.com.

Provided by Fluffy

Categories < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons butter
1 onion, finely chopped
1 carrot, chopped
1 stalk celery, chopped
2 -4 tablespoons curry powder (depending on your taste)
4 -6 tablespoons flour (for thickening)
3 cups chicken stock (heated)
1/2 cup heavy cream (18 %)
2 teaspoons parsley
1 lb shrimp (cooked)
1 lb scallops (cooked)
1 lb any other desired seafood (can be left out if desired)
6 -8 vol-au-vent cases, cooked
salt and pepper

Steps:

Heat butter in frying pan.
When hot add onion carrot and celery; cover and cook 3 to 4 minutes over medium heat.
Mix in curry powder and flour; mix again.
Cook 1 minute uncovered over medium heat.
Pour in chicken stock and season well.
Cook 8 to 10 minutes uncovered over medium heat.
Add cream and parsley, mix well.
Continue cooking 3 to 4 minutes.
Stir in seafood; simmer 2 to 3 minutes over low heat.
Fill vo-au-vent shells and serve.

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