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1/1 Photo of Vol-Au-Vent of Louisiana seafood
This is a delectable combination of fresh local shellfish in a rich, creamy sauce reminiscent of the old-fashioned Newburg sauce, but a touch spicier. The vol-au-vent--a large version of what Orleanians call a "patty shell" should be bought fresh from a French baker. (I guess you could make it yourself, but the work is ridiculous.)
Units: US | Metric
Serving Size: 1 (503 g)
Servings Per Recipe: 6