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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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Dish
Cuisine: Creole
Keyword: crawfish vol-au-vents
Servings: 6 Servings
Calories: 447kcal

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.


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. 


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

This recipe came from www.firstyouhaveabeer.com.