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Langostino and Andouille sausage empanadas
5 from 57 votes

Langostino and Andouille sausage empanadas

This recipe for Langostino and Andouille Sausage Empanadas features a spiced seafood and sausage filling with diced peppers, onions, celery, smoked paprika, and Tabasco sauce. The filling is cooked until softened and combined, then cooled before being enclosed in empanada dough discs. The empanadas are sealed with twisted edges, chilled to firm up, and then fried or baked. The final result is a savory pastry with a flavorful, slightly spicy filling, commonly served with an avocado cilantro dipping sauce.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr
Servings: 15 -20 empanadas
Course: Appetizer, Snacks
Cuisine: South American, American, Ecuadorian

Ingredients

  • empanada dough homemade for frying or baking, or store bought empanada discs
For the langostino (or crawfish) and Andouille sausage filling:
  • 2 tablespoons butter or oil
  • 1 white onion diced, medium
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 celery finely diced, stalks
  • 2 teaspoons smoked paprika
  • Tabasco sauce adjust to taste, garlic pepper or regular; ~1 tablespoon
  • 12 ounces andouille sausage diced (can use chorizo or any spicy sausage, fully cooked
  • 1 lb crawfish or shrimp, diced, fully cooked; or langostino
  • 1-2 green onions diced, or scallions
  • 2 tablespoon cilantro finely chopped
  • salt to taste
For frying:
  • oil as needed
If baking the empanadas:
  • 1 egg whisked to be used as egg wash
  • Tabasco sauce for a spicy glaze, optional; ~1 teaspoon
To serve:
  • avocado cilantro sauce dipping sauce

Instructions

For the filling:
    Cup of Yum
  1. Heat the butter or oil in a medium sized pan, add the diced onions, bell peppers and celery. Cook for about 8-10 minutes or until the ingredients are soft.
  2. Add the paprika and ½ tablespoon of Garlic Tabasco, mix well.
  3. Add the diced Andouille sausage and cook for another 2-3 minutes.
  4. Add the crawfish or langostino meat, mix well and cook for 2 minutes. Taste and add the additional Garlic Tabasco (if needed) and salt to taste. Let the mix cool down. Stir in the green onions and cilantro. Save the filling until ready to use.
To assemble the empanadas:
  1. Place a generous spoonful of the langostino or crawfish filling on the center of each empanada disc.
  2. Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  3. Chill the empanadas for at least an hour, this will help them seal better and prevent them for leaking.
To fry the empanadas:
  1. You can fry the empanadas in a deep fryer or in a deep frying pan. If using a frying pan, make sure to add enough oil to cover at least half of the empanada. Let the oil get very hot and fry each empanada until they are golden on each side, about 1-2 minutes per side. Place the empanadas on paper towels to drain any excess grease.
To bake the empanadas:
  1. Pre-heat the oven to 375F – 400F.
  2. Brush the empanadas with the egg wash right before baking to give them a nice golden glow.
  3. Bake the empanadas for 18-20 minutes or until golden on top.
  4. Serve the empanadas as is or with your choice of dipping sauce.