Heat a Tbs. of oil in a large, deep-sided skillet. Add the andouille sausage and sear on one side for two minutes. Flip each sausage, then add the green bell pepper. Sear another minute, then toss the peppers and sausage together for another minute. Transfer to a bowl.

Back in the skillet, add a Tbs. of butter and the crawfish tails. Sauté about two minutes, until the tails curl up. Transfer them to another bowl.

Back in the skillet, add another Tbs. of butter and the remaining Tbs. of oil. Add the onion and sauté a few minutes, until you get a little browning. Add the garlic and sauté for 30 seconds, or until fragrant. Season with a small pinch of salt. Add the rice and toss with the onion mixture for about a minute, toasting the rice.

Then add the wine. Once the wine bubbles off, add the tsp of creole seasoning. On a medium heat, slowly add the stock, one cup at a time. Slowly stir and simmer, adding stock every few minutes, until the rice has absorbed most of the liquid, making a creamy sauce.

Off the heat, stir in the reserved sausage, peppers and crawfish tails. Add the last Tbs. of butter, parmesan, and juice from half a lemon. Taste it at this point. What does it need? Maybe a little more salt? Maybe not! Get the flavors exactly where you want them.

Serve with extra parmesan, lemon wedges, parsley and hot sauce!

This is just CRAY-zy. (sorry.)

Serves 4.