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.