Langostino and Andouille Sausage Empanadas

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

subheading: 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 to 2 green onions or scallions, diced

2 tablespoon of finely chopped cilantro

Salt to taste

subheading: For frying:

Oil as needed

subheading: If baking the empanadas:

1 egg, whisked to be used as egg wash

~1tsp of Tabasco sauce - optional, for a spicy glaze

Directions at laylita.com

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