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.

Elevate Your Holiday Entertaining with Easy Shrimp Etouffee Vol au Vents

The enchanting holiday season is just around the corner, bringing with it the joyful anticipation of gatherings, delicious meals, and cherished memories. For those of us who love to host, this also means planning menus that delight and impress, often while juggling a myriad of other holiday preparations. Crafting an appetizer that strikes the perfect balance between gourmet appeal and effortless execution can feel like a culinary quest. This year, allow us to introduce your new secret weapon for holiday entertaining: these incredible Shrimp Etouffee Vol au Vents.

As an avid planner, my Thanksgiving Day menu is usually firmed up weeks in advance, and my thoughts quickly turn to Christmas celebrations. The pressure to create something memorable for guests, without spending hours slaving away in the kitchen, is a common challenge for many hosts. Fortunately, my friends at Tony Chachere’s are making my holiday appetizer menu not just simple, but spectacularly delicious this year! Their authentic Creole flavors provide the perfect foundation for dishes that taste like they took all day to make, but come together in a flash.

Last year, I had the pleasure of contributing to Tony’s holiday dinner campaign with a delightful dessert: my Mini Pumpkin Praline Upside Down Cakes. Those were a huge hit, elevated by Tony’s Praline Honey Ham Injectable Marinade, proving the incredible versatility of their product line beyond just savory dishes. This holiday season, Tony’s challenged me to focus on an appetizer, and I immediately knew I wanted to create something truly special and “fancy schmancy,” yet accessible for the home cook. That’s when I landed on the idea of using Tony’s Creole Etouffee Base Mix to craft these ridiculously tasty Shrimp Etouffee Vol au Vents. It’s a dish that looks sophisticated but is surprisingly simple to prepare, making you look like a culinary genius without the stress.

We’re talking fancy food, but with an unparalleled ease of preparation. If the terms “etouffee” or “vol au vent” sound intimidating, fear not! Let’s demystify these delicious culinary concepts so you can approach this recipe with confidence and an understanding of the rich flavors you’re about to create.

What is Etouffee?

Etouffee is a French word meaning “smothered,” perfectly describing this rich and flavorful dish. It’s a celebrated staple in both Cajun and Creole cuisines, distinct yet sharing common ground in their Louisiana roots. Typically, an etouffee features a main ingredient, often shellfish like shrimp or crawfish, “smothered” in a savory sauce. The sauce traditionally begins with a roux—a blend of fat and flour—cooked to a light blonde color, providing depth and thickening. Creole etouffee often includes tomatoes, bell peppers, onions, and celery (the “holy trinity”), giving it a vibrant color and a slightly tangier profile compared to its Cajun counterpart, which is usually darker and spicier with no tomatoes. Etouffee is almost always served over rice, allowing the grains to soak up every drop of that exquisite, slow-simmered flavor. The beauty of Tony Chachere’s Creole Etouffee Base Mix is that it captures the essence of this complex dish in a convenient, ready-to-use package, saving you hours without compromising on authentic taste.

What is a Vol au Vent?

A Vol au Vent, which translates to “flight of wind” in French, is a small, light, and airy hollow case made from puff pastry. Its name alludes to its delicate, cloud-like texture. These charming little pastry shells are incredibly versatile, serving as elegant vessels for a wide array of fillings, both savory and sweet. Originating from French cuisine, vol au vents are perfect for appetizers, hors d’oeuvres, or even individual main courses. Their flaky, buttery crust provides a wonderful textural contrast to creamy or saucy fillings, making them a fantastic choice for holiday entertaining. You can often find pre-made puff pastry shells in the frozen section of your grocery store, simplifying the process even further and allowing you to focus on the delicious etouffee filling.

Why These Shrimp Etouffee Vol au Vents are Your Holiday Must-Have

These Shrimp Etouffee Vol au Vents are truly a revelation, striking a perfect balance between sophisticated presentation and comforting flavor. They are ideally suited as an impressive appetizer for your upcoming holiday parties, offering guests a taste of authentic Creole cuisine in a delightful, bite-sized package. They also make an elegant first course for a more formal holiday dinner, setting a luxurious tone for the meal to come. The combination of succulent shrimp, rich etouffee sauce, and delicate puff pastry is simply irresistible.

Tony Chachere’s Creole Etouffee Base Mix is a true culinary gem, packed with the vibrant, complex flavors Louisiana cuisine is known for. With minimal effort, it forms the heart of this dish. We take Tony’s incredible mix and simmer it with milk and butter, creating a luscious, velvety sauce. To this flavorful base, we add beautifully sautéed shallots, adding a delicate sweetness, crispy bacon bits for a delightful smoky crunch, petite diced tomatoes for a hint of acidity and color, and generous chunks of chopped shrimp, ensuring every bite is bursting with tender seafood. The result is a deliciously hearty and deeply satisfying appetizer that will have your guests asking for the recipe.

The holiday season can be incredibly demanding, filled with errands, decorating, and gift shopping. That’s why discovering an appetizer that comes together with such remarkable ease is truly a game-changer. These Shrimp Etouffee Vol au Vents require minimal active cooking time and straightforward steps, making them the perfect stress-free option for your festive gatherings. You’ll be absolutely thrilled with how quickly you can create such a sophisticated and flavorful dish, freeing up your time to enjoy the company of your loved ones.

While these etouffee-filled puff pastry cups are a sensational appetizer, the versatility of the etouffee itself is worth noting. We frequently enjoy this exact etouffee recipe served simply over a bed of fluffy white rice, transforming it into a hearty and satisfying main course that consistently receives rave reviews from family and friends. It’s a testament to the robust and comforting flavors that Tony Chachere’s mix provides, proving its value in both casual and formal settings.

The Tony Chachere’s Legacy: A Brand You Can Trust

Here at The Beach House Kitchen, I am committed to sharing only products I genuinely enjoy and from companies I deeply admire. Tony Chachere’s is unequivocally one of those brands. I have yet to try a product from Tony’s that hasn’t exceeded my expectations. This family-owned company, steeped in rich Louisiana culinary tradition, has grown exponentially from its humble beginnings with the original Creole Seasoning. Today, their extensive product line includes an impressive array of marinades, convenient dinner mixes, flavorful sandwich sauces, expertly crafted roux & gravy mixes, and so much more. Each product is a testament to their dedication to authentic Creole flavor and quality, making it easier for home cooks everywhere to bring the taste of Louisiana to their tables. Their Creole Etouffee Base Mix is no exception, offering a shortcut to complex flavors without cutting corners on taste or quality.

I genuinely hope you’ll embrace the spirit of effortless entertaining this holiday season by giving Tony’s Etouffee Mix and these delightful Vol au Vents a try. Your family and friends are sure to be enchanted by their impressive appearance and, more importantly, their incredible taste. Get ready to receive compliments and inquiries about your culinary skills! Enjoy every delicious moment!

A Few Cook’s Notes for Perfect Shrimp Etouffee Vol au Vents:

• **Protein Variations:** While shrimp provides a classic and delicious flavor, feel free to substitute with other seafood like succulent crawfish or even tender diced chicken for a different take on the etouffee. Adjust cooking times accordingly to ensure your protein is perfectly cooked.
• **Serving Flexibility:** As highlighted, these work beautifully as elegant puff pastry appetizers or a sophisticated first course. However, don’t hesitate to serve the etouffee over a generous portion of steamed white rice for a comforting and satisfying main meal. It’s a versatile dish that adapts perfectly to your needs.
• **Puff Pastry Tips:** For the best results, ensure your puff pastry shells are baked until golden brown and fully puffed. This creates the ideal crispy, airy vessel for your flavorful etouffee. You can even bake them ahead of time and gently reheat before filling for quicker assembly.
• **Make-Ahead Option:** The etouffee filling can be prepared a day in advance and stored in the refrigerator. Gently reheat on the stovetop over low heat, stirring occasionally, before filling your freshly baked puff pastry shells.

Shrimp Etouffee Vol au Vents Recipe

Shrimp Etouffee Vol au Vents

Author: MaryAnn Dwyer

Servings: 18 servings

These Shrimp Etouffee Vol au Vents make for a deliciously impressive, yet incredibly easy appetizer for the upcoming holiday season!

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Ingredients

• 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

1. In a large skillet over medium-high heat, cook the finely chopped bacon until it is wonderfully crisp. Using a slotted spoon, remove the cooked bacon from the skillet and transfer it to a plate lined with paper towels to drain any excess fat. Set the crispy bacon aside for later.
2. In the same skillet, with the residual bacon fat adding extra flavor, cook the chopped shallots over medium heat for approximately 5 minutes, or until they have softened and become translucent. Remove the shallots from the skillet and place them in a small bowl. Set aside.
3. Pour the cold milk into the skillet, then add the entire contents of the Tony Chachere’s Creole Etouffee Base Mix. Stir thoroughly to ensure there are no lumps and the mix is well combined with the milk. Add the three tablespoons of butter to the mixture. Bring the liquid to a gentle simmer over medium heat, stirring occasionally until the butter has melted and the mixture begins to thicken.
4. Carefully add the chopped shrimp, drained petite diced tomatoes, the reserved cooked bacon, and the sautéed shallots to the simmering etouffee base. Stir all the ingredients together to combine them evenly. Season the mixture with Tony Chachere’s Original Creole Seasoning, stirring once more to distribute the flavors. Increase the heat slightly to bring the mixture to a low boil, then cook for 5 minutes, or until the shrimp are fully cooked through and opaque. Remove the skillet from the heat, cover it, and keep the etouffee warm while you prepare the puff pastry.
5. Preheat your oven and cook the puff pastry shells according to the package directions. Once baked to a golden, flaky perfection, carefully arrange the warm shells on a serving platter. Fill each individual puff pastry cup generously with some of the hot, flavorful etouffee mixture. Garnish each cup with a sprinkle of fresh, finely chopped parsley for a touch of color and fresh herb flavor. Serve these exquisite Shrimp Etouffee Vol au Vents immediately and enjoy!

Keyword: Appetizer, Seafood

Cuisine: Creole

Course: Appetizer