• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Creole Recipes

    Crawfish Vol Au Vents

    Published: May 4, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    147 shares
    Jump to Recipe Print Recipe

    Another great way to serve crawfish! Crawfish Vol-Au-Vents are a delicious concoction of crawfish tails in a flavorful, savory sauce loaded into a delicate puff pastry. These are great served as an entree but their elegance also makes them a special Hors d'oeuvre. The puff pastry offers a slight crunch before it melts in your mouth delivering the succulent tails in a velvety sauce. Perhaps it's nirvana when you realized it's all fused with the slight undertones of sherry. Elegant, yes, but incredibly simple to make.

    crawfish vol au vents on a white platter with parsley garnish
    Sweet Daddy D's Crawfish Vol-Au-Vents

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • What is a Vol Au Vent?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe

    What is a Vol Au Vent?

    You may call them pastry shells or puff pastry. Larousse Gastronomique, The World's Greatest Culinary Encyclopedia, the epitome of culinary references, defines them as:

    “A round case of puff pastry, 15-20 cm (6-8 inches) in diameter, having a pastry lid. The vol-au-vent is filled after baking and served as a hot entrée or hors d'oeuvre”.

    Gastronomique

    The term vol-au-vent translates to "windblown" to describe its light, airy and flakey character. The famous French Chef, Antonin Careme (1784-1833) is credited with creating the delicacy in the early 18th Century. While French cuisine certainly had a major influence on both Cajun and Creole Cuisines, I believe that the elegance and delicacy of Careme’s haute cuisine are most apparent in classic Creole cuisine. 

    Check out my recipe for Oyster Patties for another great New Orleans way to enjoy these delicate pastry shells

    Here’s What You Need

    Here are some of the key ingredients for this recipe:

    ingredients for crawfish vol au vents

    A note on the crawfish: Crawfish tails leftover from a crawfish boil are fine for this recipe, but keep in mind they will have a lot of the seasonings from the boil. I recommend only Louisiana Crawfish Tails, which can be purchased at many grocery stores and seafood markets in one-pound frozen packs, or online at CajunGrocer.com (no affiliation) or on Amazon (of which I am an affiliate).

    A note on the puff pastry: To serve as an appetizer, you can use smaller puff pastry shells, called Bouchées The difference between Bouchées and Vol-au-Vents is basically the size of the pastry shell. Bouchées, meaning “mouthful”, is a small appetizer size pastry and vol-au-vents are larger, approximately 3 inches in diameter. The vol-au-vents usually have a lid or cap that can cover the filling after baking, if you want. For this recipe, I am using Pepperidge Farms Puff Pastry Shells that come frozen at your local grocery store. The smaller shells are usually available at local bakeries. If you can't find the Pepperidge Farms product, check out their website and they have a "Where to Buy" link. You can substitute with other flaky, light pastries, french bread slices, or even toast.

    A note on the stock: I developed this recipe using chicken stock, either commercial or homemade. If you have Crawfish Stock, I would recommend you use it, but chicken stock works very well and is easy to find.

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    Here is some of the equipment I used in making this recipe:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    Prep bowls (cambro)

    Prep Bowls (glass)

    Measuring Cups (metal)

    Measuring Cups (glass)

    Measuring Spoons

    Cutting boards

    Chef's Knives

    Skillet/Saute Pan

    Baking Sheet

    Wire Cooling Racks

    Here’s What You Do

    First…you have a beer. The elegance of this dish should not scare you away from making it. Get in the right frame of mind by popping the top off a beer and reading the recipe all the way through. You'll be pleased with how easy this recipe is if you do your mise en place: prepare yourself as well as the ingredients. Then just sit back and take all the credit. 

    Mise en Place

    Sprinkle the crawfish tails with Creole seasoning and set aside. Finely chop the yellow onions, green onions, and garlic. Place these in separate prep bowls. Mix the Herb and Spice Blend in its own prep bowl and measure all the remaining ingredients and place them in their own prep bowls. Now you are ready to assemble the recipe.

    prepared ingredienst for crawfish vol au vents
    Mise en place
    unbaked puff pastry on a baking sheet
    Unbaked puff pastry

    Make the base sauce

    What happens in this step? We will build the flavors of this recipe in layers. The base layer is a rich sauce with an intense flavor made up of sauteed onions in butter blended with the aromatics mixed with a light roux. Slow simmering in a rich stock until it reduces, intensifying the flavor.

    Start by melting the butter in a 12” saute pan (or similar) over medium heat. When the butter is bubbly, add yellow onions and saute for about 2 minutes. We’re not looking to brown the onions, just sweat them a little until they start to be translucent. 

    sauteeing onions in utter in a saute pan
    Start by sauteing onions in butter

    Throw in the garlic and continue to saute until the garlic becomes aromatic, which only takes a minute or two.

    garlic and onions sautéing in butter in a sauté pan
    Add garlic to the onions

    Next, add the AP flour to the onions and garlic. Stir or whisk constantly to make a light roux, about 3 minutes. Again, we are not looking to brown the mixture.

    AP flour added to onions in butter in a sauté pan
    Add flour for a light roux

    Once the flour has smoothed out, add the Worchestershire Sauce and the Herb and Spice Blend. Stir for about 1 minute to combine all the ingredients.

    Worcestershire sauce added to a light roux and onions
    Worcestershire and Herbs and Spices are next

    Increase the heat slightly, then add the Stock.

    stock being added to roux and veggies in a sauté pan
    Add stock

    When the stock starts to simmer, lower the heat to maintain a low simmer for about 20 minutes as the stock reduces. You should end up with the foundation for a thick-ish (that's a high-level culinary term!) brown sauce 

    simmering brown gravy in a sauté pam
    The base sauce

    Add the crawfish tails and cream

    What happens in this step? The previous step created a rich base sauce. Now we will add the crawfish flavor and some creaminess. This step gives the dish its identity.

    Once the stock has reduced and slightly thickened, the Crawfish tails and green onions get added next. Once everything is combined thoroughly, simmer for about 3 minutes.

    crawfish tails and green onions are added to brown sauce in a sauté pan
    Add the crawfish tails and green onions

    Next, blend in the heavy cream and sherry. Adjust the heat to continue on a low simmer until the mixture thickens to a semi-thick sauce, which should take about 20 minutes. 

    cream and sheery added to crawfish tails in a brown sauce
    Finish with cream and sherry

    Pro Tip: While the sauce is simmering is a good time to bake the puff pastry. Best results are achieved when the pastry is warm and flakey and the filling is hot. Time it so that the pastry comes out of the oven while the sauce is resting. If you bake the pastry too early, it will be cold and not as flakey as it could be by the time you eat it.

    Remove the saute pan from the heat and allow the sauce to sit for about 10 minutes while you prepare the puff pastry.

    crawfish in a brown sauce
    Crawfish filling

    Prepare and fill the pasty

    What happens in this step? It's not a vol-au-vent until it's filled to the brim (and more) with the delicious filling. The combination of the crunchy, light pastry and the savory, rich crawfish sauce is the result we are looking for.

    Bake the puff pastry according to the package directions. Remove them to a cooling rack. When slightly cooled, remove the caps. 

    baked pastry shells on a cooling rack
    Baked vol-au-vents

    Fill each pastry to slightly overflow with the crawfish sauce.

    crawfish vol au vent on a white platter with parsley garnish
    Crawfish Vol-Au-Vents

    Serve immediately.

    Hints and Tips (FAQs)

    Will the puff pastry get soggy?

    It's possible that the pastry will get soggy if the filling is added too early. To avoid this, fill the pastry just before serving. The vol-au-vent is at its best when the filling is hot and the pastry crunches and melts away when you bite it. You can bake the pastry and set it aside before you make the filling, but the pastry will be cold when you are ready to fill it. I recommend baking the pastry towards the end of the process, maybe when you add the cream to the filling. Either way, it will be delicious, but once you get the crunch, you'll know what I mean. Just don't fill the pastry too early and let them sit.

    Can this be made in advance?

    Yes, this can be made in advance. For best results, make the filling in advance and keep it in the refrigerator for up to three days or in the freezer for up to three months. Make sure to store the filling in an airtight container. Defrost the filling in the refrigerator overnight before reheating on the stove. When you are ready to eat them, bake the puff pastry according to the directions, or reheat them in a 350-degree oven for about 5 to 10 minutes. Fill and enjoy.

    Can the vol-au-vents be frozen?

    I don't recommend freezing the filled vol-au-vents, but you can if you need to (like leftover filled pastry). For best results, freeze the filled pastries individually on a baking sheet, then wrap them individually in plastic wrap before placing them in a large freezer bag. These can be frozen for up to 3 months. Defrost in the fridge overnight, then reheat in a 350-degree Fahrenheit oven for 10 to 15 minutes or until warmed through.

    What can I substitute for the dry sherry?

    For a non-alcoholic substitute, try some white wine vinegar or apple cider vinegar. You should use 1 tablespoon for ¼ cup of sherry. Other substitutes include Dry Vermouth, Dry Madeira, Dry Marsala, or your favorite dry white wine. These can be substituted 1 for 1. 

    What should you serve these vol-au-vents with? Just about anything you want, but these great side dishes from Sweet Daddy D are something special:

    • Cajun Corn Maque Choux
    • Spinach Madeleine
    • Smothered Green Beans and Potatoes-Cajun Style
    • Creole Jambalaya
    crawfish vol au vents
    Sweet Daddy D's Crawfish Vol-Au-Vents

    If you make this recipe:

    • Tell us about it in the Comments section below
    • LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
    • Questions or Comments? that’s the place!
    • SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
    • Post a picture and share it with your friends on our Social Media:

    147 shares

    Yeah You Right!

    Recipe

    crawfish in sauce ina puff pastry on a white platter with garnish

    Crawfish Vol Au Vent

    Flakey puff pastry filled with savory crawfish tails in a rich sauce. A great hot entrée or special hors d'oeuvre.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Dish
    Cuisine: Creole
    Keyword: crawfish vol-au-vents
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6 Servings
    Calories: 447kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 6 Puff pastry See Notes
    • 1 pound crawfish tails Louisiana Crawfish Tails
    • 3 tablespoons butter
    • ¼ cup yellow onions finely chopped
    • 1 tablespoon garlic about 3 cloves
    • 2 tablespoons AP Flour
    • 2 cups chicken stock See Notes
    • ½ cup heavy cream
    • 1 tablespoon worcestershire sauce
    • ¼ cup green onions
    • ¼ cup dry sherry See Notes

    Herbs and Spice Blend

    • 1 teaspoon Creole Seasoning plus some for the tails
    • ¼ teaspoon kosher salt
    • ½ teaspoon white pepper
    • ½ teaspoon dry thyme
    • ¼ teaspoon cayenne pepper Optional

    Here's What You Do

    • Sprinkle crawfish tails with Creole seasoning, set aside.
    • Measure and chop all other ingredients, and place in prep bowls. Combine the Herb and Spice Blend into a small prep bowl. Preheat the oven to 350 degrees (or whatever temperature the puff pastry instructions call for).
    • Place a 12” saute pan (or similar) over medium heat, add the butter.
    • When the butter is bubbly, add the yellow onions and saute for about 2 minutes.
    • Add the garlic and continue to saute until aromatic, about 2 minutes.
    • Add the AP flour to the onions and garlic. Stir or whisk constantly to make a light roux, about 3 minutes.
    • Next, add the Worchestershire Sauce and the Herb and Spice Blend. Combine and saute for about 1 minute.
    • Raise the heat slightly, then add the Stock. Bring the stock to a low simmer and maintain for about 20 minutes as the stock reduces.
    • Once the stock has reduced and slightly thickened, add the Crawfish tails and green onions. Stir to combine thoroughly. Simmer for about 3 minutes
    • Next, add the heavy cream and sherry. Stir to mix well. Adjust the heat to continue on a low simmer until the mixture thickens to a semi-thick sauce, this will take about 20 minutes.
    • Bake the puff pastry according to the package directions. Remove them to a cooling rack. When slightly cooled, remove the caps.
    • When the sauce has thickened slightly, remove the pan from the heat and allow the sauce to cool for about 5 to 10 minutes while you prepare the puff pastry.
    • After baking the puff pastry, fill each shell to just overflowing with the crawfish sauce. Replace the pastry top if desired.
    • Serve immediately.

    Recipe Notes

    For greater details on making this recipe, please refer to my article, Crawfish Vol-Au-Vents.
    I recommend Pepperidge Farm Puff Pastry Shells, available in the freezer section of most grocery stores. The smaller shells are usually available at local bakeries. You can substitute with other flaky, light pastries, french bread slices, or even toast.
    The filling can be made in advance and kept in an airtight container in the fridge for up to 3 days and in the freezer for up to three months. Reheat the filling on the stove and prepare the pastry according to package instructions and fill with hot filling.
    Leftover filled shells can be kept in the fridge for up to three days or freezer for up to three months. Freeze individually, wrap in plastic wrap then place in a freezer bag. 
    To avoid having the pastry become soggy, fill the baked pastry shells with hot filling just prior to serving.
    Non-alcoholic substitutes for the sherry are white wine vinegar or apple cider vinegar. Use 1 tablespoon for ¼ cup of sherry. Other substitutes include Dry Vermouth, Dry Madeira, Dry Marsala, or your favorite dry white wine. These can be substituted 1 for 1. 

    Nutrition

    Calories: 447kcal | Carbohydrates: 30g | Protein: 8g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 462mg | Potassium: 227mg | Fiber: 1g | Sugar: 3g | Vitamin A: 694IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
    « Corn and Shrimp Bisque
    Crawfish Bread »
    147 shares

    Reader Interactions

    Have a Comment or a Question? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. I look forward to exploring the cultural mosaic of Louisiana with you... read the "It's Me" page to find out more about me and this website...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.

    147 shares
    147 shares