3 cups cooked yellow saffron rice, 2 T. lard, 8 ounces andouille smoked sausage, chopped, 1 (8 oz.) bag crawfish tails, chopped, 1/2 cup chopped red onions, 4 minced garlic cloves, 1/4 pound fresh chopped okra,chopped, 1 diced carrot,diced, 2 diced celery stalks, 1/8 cup diced red bell pepper,  1 (15 oz.) can drained, rinsed and mashed kidney beans, 2 T. tomato paste, 1/2 tsp. dried thyme,  1 T. Creole seasoning, 1/4 cup chicken broth, 4 boiled eggs, chopped, sliced green onions, fresh parsley for garnish.

Cook the rice according to the directions on the packages with the following excepting, replace water with shrimp or fish stock, set aside.  In a heavy skillet add the lard, and sausage.  Saute the sausage until the edges are curled and browned.  Add the onions, bell pepper, celery,  crawfish, garlic, and dry seasonings.  Continue to cook until the onions are translucent.  Add the beans, okra, tomato paste, and stock. Stir together and cook covered for another 7-8 minutes.  Remove from the heat, add the rice combine the rice and fluff a fork, sprinkle the green onions and parsley on top, and serve.