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In a large saucepan, over medium-high heat, add in water and jambalaya mix. Bring to a boil then reduce to a simmer.
Let cook for 25 minutes covered. Stir occasionally.
In the last 5 minutes add in the crawfish tails.
Remove and let the jambalaya cool.
Add 2 tbs of jambalaya to the empanada dough and fold over. Use a fork to seal along the edges.
Heat oil to 365 degrees F.
Fry the empanadas in batches until golden brown.
Remove, let cool, and plate.