Name: Vol-au-Vent of Louisiana Seafood
Yield: Serves six
Cuisine: Cajun
Ingredients: Pinch of cayenne; 6 large vol-au-vents (puff pastry shells); Pinch of ground ginger; 1 lb. sea scallops; 2 Tbsp. olive oil; 1 lb. large shrimp (16–20 count), peeled and deveined; 1 Tbsp. chopped shallots; 2 dozen fresh, shucked oysters; ½ cup chopped green onion; 1½ tsp. fresh tarragon, chopped (or ½ tsp. dried); 2 cups heavy whipping cream; ¼ cup dry white wine; ¼ tsp. ground white pepper; ½ tsp. salt; Pinch of saffron threads

Tom Fitzmorris

Vol-au-Vent of Louisiana Seafood

Preparation info

Serves
six

Difficulty
Easy

Appears in

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.

Ingredients

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

Americas
United States
Fish course
Pescatarian
Spicy
New Orleans
Louisiana

Method

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method