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
- 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
- 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.