Shrimp and Crawfish Jambalaya

Name: Shrimp and Crawfish Jambalaya
Ingredients: 3 tablespoon vegetable oil or bacon fat; 8 ounces andouille sausage (or another spicy sausage), cut into 1/2 inch chunks; 2 cups chopped yellow onions; 1 cup chopped celery; 1 cup chopped green bell pepper; 1 tablespoon finely chopped garlic; 2 teaspoons dried thyme; 2 teaspoons dried basil; 1/2 tablespoon black pepper; 1 can (28-ounce) petite diced tomatoes, undrained; 1 can (10-ounce) tomatoes with green chiles , undrained; 1 cup chicken stock; 2 cups water; 1 1/2 tablespoons sweet paprika; 1 teaspoon Spanish smoked paprika (or additional sweet paprika); 3 cups converted rice; 2 tablespoon butter; 1 1/2 pounds extra large uncooked shrimp, peeled and deveined; 12 ounces cooked crawfish tails; 2 tablespoon finely chopped parsley; 2 tablespoons chopped scallion tops (optional)