Vol-au-Vent of Louisiana Seafood

Preparation info

  • Serves


    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a delectable combination of fresh local shellfish in a rich, slightly spicy sauce. The vol-au-vent (a large version of what Orleanians call a patty shell) can be bought fresh from a French baker or frozen at supermarkets.


  • 2 Tbsp. olive oil
  • ½ cup chopped green onion
  • 1 Tbsp


  1. Preheat the oven to 300 degrees F. Heat the oil in a large skillet over medium heat. Add the green onion and shallots, and sauté 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, peppe