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Crawfish Vol-Au-Vent

Crawfish Vol-Au-Vent

What is a vol-au-vent you ask? It is a puff pastry shell that resembles a small pot! You can purchase these in the freezer section of your grocery store.

  • Prep Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings


  • 1 package puff pastry shells (found in the frozen foods section)
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter
  • 2 tablespoons bleached all-purpose flour
  • 1/4 cup minced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups chicken broth
  • 1 pound peeled crawfish tails
  • 1/2 teaspoon Creole Seasoning
  • 1/4 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/4 cup chopped green onions or scallions (green part only)


  • Preheat the oven to 400°F. Line a baking sheet with parchment or waxed paper.

  • Thaw the pastry shells according to package directions. Preheat the oven to 400 degrees F.

  • Put the pastry shells on the prepared baking sheet and bake according to package directions until golden brown, about 15 minutes. Remove from the oven and let cool.

  • Set the shells aside to cool while you prepare the filling. Once they are cool, you can remove the top inner segment of pastry; you should now have a small cup to hold the crawfish filling. Reserve the small top of pastry for setting on top of the filled vol au vents if desired.

  • In a skillet over medium heat, combine the butter and flour and cook, stirring slowly and constantly for 2 to 3 minutes, to make a blond-colored roux. Add the onion and garlic and cook, stirring, for 2 minutes. Slowly whisk in the broth and cook, whisking occasionally, until it thickens slightly, about 25 minutes.

  • Season the crawfish with the Creole seasoning and add to the sauce. Cook, stirring, for 2 to 3 minutes. Add the cream, Worcestershire, and hot sauce. Cook, stirring, for 1 minute, then stir in the green onions.

  • Spoon equal amounts of the crawfish and sauce into the center of the pastries and top with the pastry tops. Serve warm.

Recipe Details