These Shrimp Etouffee Vol au Vents make for a deliciously impressive, yet incredibly easy appetizer for the upcoming holiday season!
This is a sponsored post on behalf of Tony Chachere’s Famous Creole Cuisine. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
The holidays are quickly approaching my friends!
If you’re a regular around these parts, you know I’m a planner. I’m firming up my Thanksgiving Day menu as I speak and already thinking ahead to Christmas!
This year, my friends at Tony Chachere’s are making my holiday appetizer menu a total cinch. And a delicious one at that! I’ve even included a video below the recipe ↓ to show you just how easy!
Last year, as part of Tony’s holiday dinner campaign, I created a delicious dessert. If you missed my Mini Pumpkin Praline Upside Down Cakes you need to check them out. They were whipped up with Tony’s Praline Honey Ham Injectable Marinade and they’re one of my favorite desserts here at the BHK.
This holiday season, Tony’s asked me to be in charge of an appetizer. I wanted to go fancy schmancy, so I decided to use Tony’s Creole Etouffee Base Mix and make these ridiculously tasty Shrimp Etouffee Vol au Vents.
We fancy folks! Fancy, yet beyond easy!
If you have no idea what etouffee or a vol au vent is, let me school you guys a bit.
What is Etouffee?
Etouffee is a French word that means smothered. It’s a popular dish that’s found in both Cajun and Creole cuisine. It’s usually served over rice with some type of shellfish added. It’s simmered in a sauce that’s made with a light roux often with tomatoes added.
What is a Vol au Vent?
A Vol au Vent is a small, hollow shell of puff pastry.
These Shrimp Etouffee Vol au Vents are perfect as an appetizer for your upcoming holiday parties, or even as a first course for your holiday dinner.
Tony’s Creole Etouffee Base Mix is packed with flavor. After simmering Tony’s mix with some milk and butter, I’ve added some sautéed shallots, crisp bacon, diced tomatoes and chopped shrimp to make this a deliciously hearty appetizer.
I know how busy the holiday season can get, so when you see how easy it is to throw this appetizer together, you’ll be totally thrilled!
We not only enjoy this etouffee in the pastry cups as vol au vents, but I often make it and serve it over rice to rave reviews.
You know I only share products I thoroughly enjoy here at the BHK from companies I really admire, and Tony Chachere’s is one of those companies. I’ve never tried a product from Tony’s I haven’t loved. They’re a family-owned company that has grown from the original Creole Seasoning to marinades, dinner mixes, sandwich sauces, roux & gravy mixes and lots more.
I hope you’ll give Tony’s Etouffee Mix and these Vol au Vents a try this holiday season. Your family and friends will love them and they’re sure to be impressed. Enjoy!
A Few Cook’s Notes for Shrimp Etouffee Vol au Vents Recipe:
I added shrimp to the base mix, but you could substitute crawfish or even chicken.
As mentioned above, this works perfectly in the puff pastry cups as an appetizer or first course, but we’ve also enjoyed the etouffee over rice as a meal.
Shrimp Etouffee Vol au Vents Recipe Video
Shrimp Etouffee Vol au Vents
Print Recipe Pin RecipeIngredients
- 5 slices bacon, finely chopped
- 1/2 cup shallots, finely chopped
- 2 1/2 cups cold milk
- 1 box Tony Chachere's Creole Etouffee Base Mix
- 3 Tbsp. butter
- 1 lb. shrimp, shelled and chopped
- 1 cup petite diced tomatoes, drained
- 1 tsp. Tony Chachere's Original Creole Seasoning
- 18 puff pastry shells
- 2 Tbsp. fresh parsley, finely chopped
Instructions
- In a skillet over medium-high heat, cook bacon until crisp. Remove from skillet with a slotted spoon to a paper towel-lined plate. Set aside.
- In the same skillet, cook the chopped shallots over medium heat for 5 minutes, until soft and translucent. Remove from skillet to a small bowl. Set aside.
- Add the milk to the skillet and the contents of the Tony Chachere’s Creole Etouffee Base Mix. Stir to combine. Add the three tablespoons butter. Bring to a simmer over medium heat.
- Add the shrimp, diced tomatoes, cooked bacon and shallots. Stir to combine. Add the Tony Chachere’s Original Creole seasoning. Stir. Bring to a low boil. Cook for 5 minutes or until shrimp is done. Remove from heat. Cover and keep warm.
- Cook puff pastry shells according to package directions. Place baked shells on platter. Fill each with some of the cooked etouffee. Sprinkle cups with fresh parsley. Serve immediately.
What a delicious and flavoursome recipe – ideal for holiday entertaining. My mouth is watering :)
It really is packed with flavor Alex! And Tony’s box mix makes it so incredibly easy! As an appetizer or for dinner over rice this etouffee is beyond delish!
Such a fun little app! They look so fancy that I can’t believe they’re easy–I’ll be trying this one for sure!
You’re going to love how easy these are Kelsie! Tony’s box mix is just delicious! A few add ins and you’re set for a holiday appy everyone will love!
These vol au vents looks fabulous and I’m definitely loving the spicy shrimp :) Will have to look for this on my next trip to the States!
It makes entertaining at the holidays so easy Jennifer!!
Wow! These sound and look amazing!! Truly – mouthwatering!! The perfect holiday appetizer!
So easy Annie! And so incredibly delicious. I made them for family and friends and they were a hit!
We are huge fans of all the Tony’s seasonings so I can’t wait to try their Creole Etouffee Base Mix!!! These look so delicious! LOVE!!!
You’re going to love it Alice! So delicious and makes holiday entertaining so easy!
I remember those pumpkin praline cakes from last year, and you’ve knocked it out of the park again this year with this shrimp appetizer! So perfect for the holidays! Adding it to my appetizer list!
Awwww! Thanks Leanne! You’re really going to enjoy it!
This is such a great holiday appetizer and you know I love Tony Chachere’s and shrimp etoufee so much!
Yes! You’ll love how easy it is too Leigh Ann!
I love how easy this is to pull off. And I’m always a fan of using Tony Chachere, it add so much flavor!
es, it definitely does Naomi! I LOVE all Tony’s products and have been using them in my kitchen for years!
I am so trying this, dear sister! Reminds me of appetizers Mom used to make for Christmas parties at the Hardy House! Yummy, throwback recipe – total winner!
Yes! Mom would LOVE these! Hope you guys love them too! XO
This is such a fun and elegant appetizer, Mare!!! And they sound so darn flavorful!!! No one would ever guess that they are so easy to make as well!! This is just perfect for all the upcoming holiday parties!! Pinned! I can’t wait to serve these up!!
They’re so tasty Chey! And Tony’s etouffee is perfect served over rice too as a dinner. Tom and I love it!
What a gorgeous appetizer, Mary Ann! We love Shrimp Etouffee, but I’ve never considered serving it like this. It would be such a big hit for holiday get togethers!
It’s so perfect for the upcoming holidays Marissa! You’ll love how easy they are too!
oh i need to make these GF! I bet i could, yes? Love etouffee!
The mix has wheat in it Lindsay, so not sure that would work. Disappointed you can’t try it.
I’m fairly confident I would blow everyone’s socks off if I served these at my next dinner party ;) They sure look pretty Mary Ann! And so tasty, no doubt!
Yes you would Katherine! And you’d be thrilled at how easy they are too!
Wow these are gorgeous, MaryAnn! And a little touch of gourmet! You know how much I love Tony’s! :)
I know! And you’d love their etouffee mix too Natasha!
These windblown bites are perfect first course and so simple to make. Beautiful Mary Ann !
Thanks so much Davorka!
Mary Ann, I love these! They seem super simple but look SO elevated and fancy. Perfect for the holidays!! I’m pretty sure I could eat an entire platter of them just by myself! LOL! Great holiday appetizer!
Thanks so much Haylie! These are honestly so easy. A few additions and you’ve got a hearty little appy that’s sure to be a favorite this holiday season!
What an awesome addition, and so easy to make!
Perfect for the busy holidays Matt, but works so well for weeknight dinners too!
Is it 2 or 3 TBSP butter?
Hi Josiane. It’s 3. I just corrected. Sorry about that!