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Home » All » By Theme » Empanadas » Langostino and Andouille sausage empanadas

Langostino and Andouille sausage empanadas

By Layla Pujol 2 Comments

Recipe for langostino and Andouille sausage empanadas inspired by the flavors of Louisiana. These spicy empanadas can also be made with crawfish or shrimp, and are served with an avocado cilantro dipping sauce.

Langostino and Andouille sausage empanadas with avocado dipping sauce

En Español

These langostino and Andouille sausage empanadas are inspired by the flavors of Louisiana. One of the things I love about Louisiana creole food, besides that it brings back memories of my grandmother’s food, is the perfect combination of French and Spanish flavors.

Langostino and Andouille sausage empanadas

The empanada filling is made with langostino (or crawfish), Andouille sausage, onions, bell peppers, celery, Tabasco Garlic Pepper sauce, smoked paprika, green onions, and cilantro. It’s almost like a jambalaya without the rice (ok, yes a jambalaya isn’t really a jambalaya without rice, but the filling captures the essence of it).

Langostino and Andouille sausage empanada filling

I would have loved to use crawfish for these empanadas, but couldn’t find any in my neighborhood grocery store when I was preparing them, so I used langostino meat instead. The spicy filling can be made with crawfish, langostino or shrimp, depending on your preference or what you have available.

Langostino and Andouille sausage empanada assembly

Andouille sausage is spicy smoked pork sausage and it works so well with seafood. You can use chorizo or any other spicy sausage, including non-pork ones, as a replacement option in case you don’t Andouille sausages available.

Spicy Louisiana inspired empanadas
The spice or heat level of the filling can be adjusted to your preference and also based on the spiciness of the sausages, which can vary. I added Tabasco Garlic Pepper sauce to the filling, it’s slightly milder than regular Tabasco (which can also be used) and has hints of garlicky deliciousness. When cooking with hot sauce, I usually add some at the beginning for flavor (the heat level reduces as it cooks), and then add more at the end to get it to the heat level that I prefer. You can also add a spicy touch to the dough by either using a bit of Tabasco in the empanada dough (if making the dough from scratch), or add some to the egg wash for a spicy glaze.

Fried langostino or crawfish empanadas

Langostino and Andouille sausage filled empanadas with avocado dipping sauce Empanadas filled with langostino and Andouille sausage
These langostino or crawfish empanadas can be either fried or baked, I have a slight preference for frying them, especially since the seafood is cooked (and you don’t want to use raw seafood as a empanada filling), and frying is quicker so the langostino, shrimp or crawfish won’t get overcooked and rubbery. As usual, I served the empanadas with a dipping sauce, this time I made a spicy avocado and cilantro mayonnaise sauce. If you don’t have time to make a dipping sauce, you can also serve them with a couple of your favorite Tabasco hot sauces.

Baked langostino and Andouille sausage empanadas

Langostino and Andouille sausage empanadas

Recipe for langostino and Andouille sausage empanadas inspired by the flavors of Louisiana. These spicy empanadas can also be made with crawfish or shrimp, and are served with an avocado cilantro dipping sauce.
4.94 from 15 votes
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Course: Appetizer, Snack
Cuisine: American, Ecuadorian inspired, Latin fusion
Keyword: Andouille sausage, Empanadas, Langostino empanadas
Prep Time: 30 minutes
Cook Time: 30 minutes
Refrigeration time: 30 minutes
Total Time: 1 hour
Servings: 15 -20 empanadas

Ingredients

  • Homemade empanada dough for frying or baking or store bought empanada discs

For the langostino (or crawfish) and Andouille sausage filling:

  • 2 tablespoons of butter or oil
  • 1 medium white onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 celery stalks finely diced
  • 2 teaspoons of smoked paprika
  • ~1 tablespoon of Tabasco Garlic Pepper sauce or regular Tabasco adjust to taste
  • 12 ounces of fully cooked Andouille sausages diced (can use chorizo or any spicy sausage)
  • 1 lb fully cooked crawfish or langostino or shrimp, diced
  • 1-2 green onions or scallions diced
  • 2 tablespoon of finely chopped cilantro
  • Salt to taste

For frying:

  • Oil as needed

If baking the empanadas:

  • 1 egg whisked to be used as egg wash
  • ~1tsp of Tabasco sauce – optional for a spicy glaze

To serve:

  • Avocado cilantro dipping sauce

Instructions

For the filling:

  • 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.
  • Add the paprika and ½ tablespoon of Garlic Tabasco, mix well.
  • Add the diced Andouille sausage and cook for another 2-3 minutes.
  • 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:

  • Place a generous spoonful of the langostino or crawfish filling on the center of each empanada disc.
  • 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.
  • Chill the empanadas for at least an hour, this will help them seal better and prevent them for leaking.

To fry the empanadas:

  • 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:

  • Pre-heat the oven to 375F – 400F.
  • Brush the empanadas with the egg wash right before baking to give them a nice golden glow.
  • Bake the empanadas for 18-20 minutes or until golden on top.
  • Serve the empanadas as is or with your choice of dipping sauce.

Langostino and smoked sausage empanadas with a spicy Tabasco glaze Spicy seafood and Andouille sausage empanada recipe
Additional recipes referenced:
Recipe for homemade empanada dough for baking
Recipe for homemade empanada dough for frying
Recipe for avocado and cilantro mayonnaise dipping empanada sauce

Empanadas with avocado dipping sauce

Step by step preparation photos for langostino and Andouille sausage empanadas

Ingredients for langostino and Andouille sausage empanadas
Onions, bell peppers, celery and Tabasco Garlic Pepper sauce give amazing flavor to the empanadas
Langostino meat for the empanadas, can also use crawfish or shrimp
Diced onions, bell peppers and celery
Cook the diced onions, bell peppers and celery until soft
Add the smoked paprika and Tabasco
Add the diced Andouille sausage
Add the langostinos or crawfish
Add the chopped cilantro and green onions
Add a spoonfull of the filling on to the center of the empanada disc
Seal the empanadas and refrigerate before cooking
Fry the empanadas in hot oil for about 1-2 minutes
If baking, brush the empanadas with egg wash
Bake the empanadas for about 20 minutes or until golden
Langostino empanadas with avocado dipping sauce
Fried langostino or crawfish empanadas with a spicy avocado dipping sauce
Baked langostino empanadas
Spicy avocado cilantro dipping sauce for empanadas
Spicy langostino and Andouille sausage empanadas

*Disclosure: Thanks to Tabasco for sponsoring this post. All photos, recipes, opinions, and ideas are 100% my own.

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Filed Under: Appetizers, Empanadas, Langostino, Latin America, Louisiana, New Year's Eve, Pork, Seafood, Shrimp, Spices, Spicy, US/American

Reader Interactions

Comments

  1. Kate Ramos (@holajalapeno) says

    January 1, 2015 at 12:35 pm

    Oh my, these sound incredible! I love the flavor combination and they are so pretty to boot!

    Reply
  2. cheftony2014 says

    December 20, 2014 at 9:44 am

    Wow!! This was an amazing recipe. The combination of tastes between the Andouille sausage and shrimp along with the rest of the ingredients was a pleasant surprise. I have always loved empanadas since my mother used to make them when I was growing up in Colombia. I love this new variation so kudos to Laylita for this tasty treat.

    Reply

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 Layla Pujol is an Ecuadorian modern-day nomad who loves to cook and travel. She lives in Seattle and is currently working on her first cookbook, which will focus on delicious Ecuadorian and Latin recipes (adapted to her style). More

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