Savory Jambalaya Empanadas

Here is my favorite jambalaya empanadas recipe, with a crispy fried shell filled with andouille sausage, crawfish, the holy trinity of vegetables, and all those classic Cajun spices that make jambalaya so good.

These empanadas are a fun twist on traditional jambalaya that my family goes crazy for. I love making a big batch because they’re perfect for game day, parties, or even just a weeknight dinner when we want something different. Plus, you can dip them in remoulade sauce, which makes everything better!

What Kind of Empanada Dough Should I Use?

You’ve got two solid options here: homemade or store-bought empanada discs, and honestly, both work great. If you’re short on time, grab the pre-made discs from the freezer section of your grocery store – they’re usually found near the frozen pastries and come in packages of 10 or 12. Making your own dough gives you a bit more control over the thickness and flavor, plus you can decide whether you want to bake or fry them. Just keep in mind that dough meant for frying is typically a bit sturdier than baking dough, so if you’re making your own, choose a recipe that matches your cooking method.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients based on what you have available:

• Empanada dough: Store-bought discs are a huge time-saver and work perfectly fine. You can also use pie dough in a pinch – just roll it thinner and cut into circles.
• Andouille sausage: Chorizo works great as mentioned, but you can also use kielbasa, hot Italian sausage, or even spicy chicken sausage. The key is picking something with a good kick to it.
• Crawfish or langostino: Shrimp is the easiest swap here. You can also use diced chicken thighs or a mix of seafood. Just make sure everything is fully cooked before adding to the filling.
• Bell peppers: If you only have one color of bell pepper, that’s totally fine. You can use all green or all red – the mix just adds nice color.
• Smoked paprika: Regular paprika works if that’s what you have, though you’ll lose some of that smoky depth. Add a tiny pinch of cumin to help make up for it.
• Tabasco sauce: Any hot sauce you prefer will work – Louisiana hot sauce, Frank’s RedHot, or sriracha are all good options. Just adjust the amount based on how spicy your choice is.
• Cilantro: If you’re not a cilantro fan, parsley makes a good substitute. The flavor will be different but still fresh and bright.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jambalaya empanadas is overfilling the dough discs, which causes them to burst open during cooking – stick to about 2 tablespoons of filling per empanada and leave a good half-inch border around the edges for sealing.

Skipping the cooling step for your filling is a recipe for disaster, as hot filling will make the dough soggy and nearly impossible to seal properly, so let that mixture cool completely before assembling.

If you’re frying, make sure your oil is hot enough (around 350°F) before adding the empanadas – oil that’s too cool will make them greasy and heavy instead of crispy and golden.

For baked empanadas, don’t forget to poke a small vent hole in the top of each one with a fork, which prevents them from puffing up too much and potentially splitting open in the oven.

What to Serve With Jambalaya Empanadas?

These empanadas are pretty filling on their own, but I love serving them with a simple side salad dressed with lime juice and olive oil to balance out the richness. A bowl of black beans or red beans and rice makes for a heartier meal if you’re feeding a crowd or want leftovers for later. Cold beer or a refreshing margarita pairs perfectly with the spicy kick from the Andouille sausage and hot sauce. You could also set out some extra dipping sauces like sour cream, salsa, or even a spicy remoulade to give everyone options.

Storage Instructions

Store: Keep your leftover jambalaya empanadas in an airtight container in the fridge for up to 3 days. They’re great for grabbing a quick snack or lunch throughout the week, and honestly, they taste amazing cold too!

Freeze: These empanadas are perfect for freezing! You can freeze them either before or after cooking. If freezing unbaked, arrange them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Already cooked? Just let them cool completely and freeze the same way.

Reheat: To bring back that crispy exterior, reheat your empanadas in the oven at 350°F for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen. You can also use an air fryer at 350°F for 5-8 minutes for a super crispy result.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 90-110 g
• Fat: 135-155 g
• Carbohydrates: 205-230 g

Ingredients

For the filling:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 green bell pepper (finely diced)
• 1 red bell pepper (finely diced)
• 2 celery stalks (finely diced)
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tbsp smoked paprika
• 1 1/2 tbsp hot sauce (I prefer Crystal for authentic Louisiana flavor)
• 14 oz andouille sausage (diced into 1/4-inch cubes)
• 1 lb crawfish (tail meat, fully cooked and peeled)
• 3 scallions (finely sliced)
• 3 tbsp fresh cilantro (chopped)
• 1/2 tsp salt (plus more to taste)

For assembly and baking:

• 1 package empanada discs (10-12 count)
• 1 large egg (for egg wash)
• 2 tsp hot sauce (to mix with egg wash)
• Neutral oil for frying (such as vegetable or canola)
• Dipping sauce (optional, remoulade works best for dipping)

Step 1: Prepare the Jambalaya Filling Base

• 3 tbsp butter
• 1 large onion, finely diced
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 2 celery stalks, finely diced
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tbsp smoked paprika

Heat butter in a large skillet over medium-high heat.

Once foaming, add the diced onion, green bell pepper, red bell pepper, and celery.

Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant.

This builds a flavorful foundation called the “holy trinity” in Creole cooking.

Add garlic powder, dried thyme, and smoked paprika, stirring constantly for about 30 seconds until the spices become aromatic and coat the vegetables evenly.

Step 2: Build Flavor with Sausage and Hot Sauce

• sautéed vegetable mixture from Step 1
• 14 oz andouille sausage, diced
• 1 1/2 tbsp hot sauce

Add the diced andouille sausage to the vegetable mixture and cook for 2-3 minutes, stirring frequently, until the sausage begins to render its oils and brown slightly.

Stir in 1½ tablespoons of hot sauce, mixing thoroughly to distribute the heat and flavor throughout.

I like using Crystal hot sauce here because it has an authentic Louisiana character without overpowering the other ingredients.

Step 3: Add Crawfish and Season

• sausage mixture from Step 2
• 1 lb crawfish tail meat, cooked and peeled
• 1/2 tsp salt
• 2 tsp hot sauce
• 3 scallions, finely sliced
• 3 tbsp fresh cilantro, chopped

Gently fold in the cooked crawfish tail meat, stirring for about 2 minutes just until heated through—be careful not to break up the delicate seafood.

Season with salt and taste the mixture, adding more hot sauce if you prefer additional heat.

Remove the skillet from heat and let the filling cool to room temperature, about 10-15 minutes.

Once cooled, stir in the sliced scallions and chopped cilantro for brightness and fresh flavor.

Step 4: Assemble and Chill the Empanadas

• jambalaya filling from Step 3
• 1 package empanada discs

Place an empanada disc on a clean work surface.

Spoon about 2-3 tablespoons of the jambalaya filling onto one half of the disc, leaving a ½-inch border around the edges.

Fold the disc in half to create a half-moon shape and press the edges firmly to seal, then crimp with a fork for a decorative finish and to ensure a tight seal.

Repeat with remaining discs and filling.

Arrange the sealed empanadas on a parchment-lined baking sheet and refrigerate for at least 1 hour—this allows the dough to relax and helps prevent them from bursting during frying or baking.

Step 5: Prepare Egg Wash for Baking (Choose Your Cooking Method)

• chilled empanadas from Step 4
• 1 large egg
• 2 tsp hot sauce
• Neutral oil for frying

Whisk together the large egg with 2 teaspoons of hot sauce to create a flavorful egg wash.

If baking: Preheat your oven to 400°F.

Remove chilled empanadas from the refrigerator and brush each one generously with the egg wash on both sides using a pastry brush.

Bake on a parchment-lined baking sheet for 18-20 minutes until golden brown and crispy.

If frying: Heat neutral oil to 350°F in a heavy-bottomed pot or deep skillet.

Carefully fry the chilled empanadas in batches for 1-2 minutes per side until deep golden brown, then transfer to a paper towel-lined plate to drain.

I prefer baking these because it’s easier to manage and creates a beautifully crispy exterior without the extra oil.

Step 6: Serve with Accompaniments

• cooked empanadas from Step 5
• Dipping sauce

Transfer the cooked empanadas to a serving platter and let them cool for 2-3 minutes before serving.

Serve warm with your choice of dipping sauce on the side—remoulade is an excellent traditional pairing that complements the spicy jambalaya filling beautifully.

Savory Jambalaya Empanadas

Delicious Savory Jambalaya Empanadas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 10 empanadas

Calories 2550 kcal

Ingredients

  

For the filling

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 large onion (finely diced into 1/4-inch pieces)
• 1 green bell pepper (finely diced)
• 1 red bell pepper (finely diced)
• 2 celery stalks (finely diced)
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tbsp smoked paprika
• 1 1/2 tbsp hot sauce (I prefer Crystal for authentic Louisiana flavor)
• 14 oz andouille sausage (diced into 1/4-inch cubes)
• 1 lb crawfish (tail meat, fully cooked and peeled)
• 3 scallions (finely sliced)
• 3 tbsp fresh cilantro (chopped)
• 1/2 tsp salt (plus more to taste)

For assembly and baking

• 1 package empanada discs (10-12 count)
• 1 large egg (for egg wash)
• 2 tsp hot sauce (to mix with egg wash)
• Neutral oil for frying (such as vegetable or canola)
• Dipping sauce (optional, remoulade works best for dipping)

Instructions

 

• Heat butter in a large skillet over medium-high heat. Once foaming, add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and become fragrant. This builds a flavorful foundation called the "holy trinity" in Creole cooking. Add garlic powder, dried thyme, and smoked paprika, stirring constantly for about 30 seconds until the spices become aromatic and coat the vegetables evenly.
• Add the diced andouille sausage to the vegetable mixture and cook for 2-3 minutes, stirring frequently, until the sausage begins to render its oils and brown slightly. Stir in 1½ tablespoons of hot sauce, mixing thoroughly to distribute the heat and flavor throughout. I like using Crystal hot sauce here because it has an authentic Louisiana character without overpowering the other ingredients.
• Gently fold in the cooked crawfish tail meat, stirring for about 2 minutes just until heated through—be careful not to break up the delicate seafood. Season with salt and taste the mixture, adding more hot sauce if you prefer additional heat. Remove the skillet from heat and let the filling cool to room temperature, about 10-15 minutes. Once cooled, stir in the sliced scallions and chopped cilantro for brightness and fresh flavor.
• Place an empanada disc on a clean work surface. Spoon about 2-3 tablespoons of the jambalaya filling onto one half of the disc, leaving a ½-inch border around the edges. Fold the disc in half to create a half-moon shape and press the edges firmly to seal, then crimp with a fork for a decorative finish and to ensure a tight seal. Repeat with remaining discs and filling. Arrange the sealed empanadas on a parchment-lined baking sheet and refrigerate for at least 1 hour—this allows the dough to relax and helps prevent them from bursting during frying or baking.
• Whisk together the large egg with 2 teaspoons of hot sauce to create a flavorful egg wash. If baking: Preheat your oven to 400°F. Remove chilled empanadas from the refrigerator and brush each one generously with the egg wash on both sides using a pastry brush. Bake on a parchment-lined baking sheet for 18-20 minutes until golden brown and crispy. If frying: Heat neutral oil to 350°F in a heavy-bottomed pot or deep skillet. Carefully fry the chilled empanadas in batches for 1-2 minutes per side until deep golden brown, then transfer to a paper towel-lined plate to drain. I prefer baking these because it's easier to manage and creates a beautifully crispy exterior without the extra oil.
• Transfer the cooked empanadas to a serving platter and let them cool for 2-3 minutes before serving. Serve warm with your choice of dipping sauce on the side—remoulade is an excellent traditional pairing that complements the spicy jambalaya filling beautifully.