The night before: Rinse the beans and sort through to discard any debris. Place in a large pot and fill with cold water to cover the beans. Allow to soak for at least 8 hours or overnight.

Heat a large pot or dutch oven over medium-high heat with the oil or butter. Add the ham and andouille sausage and cook for about 3 minutes to brown. Add the onions, garlic, celery, and bell peppers. Stir and cook for another 4 minutes to soften. Add the salt, pepper, paprika or cayenne, bay leaves, parsley and thyme. Nestle the ham hocks into the veggies and cook for 4 minutes. Add the drained beans and chicken stock, stirring well to completely combine. Bring to a boil, reduce heat to low and simmer for about 2 hours or until the beans are tender and have thickened. Make sure to stir occasionally to prevent them from sticking and burning. If the beans start to dry out, add a bit more water or stock to loosen them up, a little at a time. Remove from heat and allow to cool down completely.

Toss the cooled beans with the cooked long grain rice (or as much as you'll think you'll need for the filling). Set aside.

Preheat oven to 350°F and line two baking sheets with parchment paper.

On a lightly floured work surface, roll out the dough (half at a time) to a large rectangle about a quarter inch thick. Cut out circles with a 4-inch round cookie cutter. Fill with about 1 tablespoon or so of filling and a few scallions and crimp or fold the edges to seal them shut. Place on the baking sheets and repeat until all the dough is used.

Note: you'll most definitely have left over red beans and rice but you can eat that for lunch or dinner the next day! Or make more empanadas!

Whisk the egg in a small bowl with a splash of water. Brush the empanadas liberally with the egg wash and bake for about 25 to 30 minutes or until golden brown. While they bake, make the sauce by whisking the ingredients together in a small bowl. Serve the empanadas warm with the cajun remoulade. Enjoy!