In a sauté skillet on high heat add in olive oil and chorizo.  Cook for 2 minutes then add shallots, garlic, green onions, parsley, and tomatoes.  Heat stirring continuously for another minute until shallots and garlic are wilted. 

Add crawfish, shrimp stock and saffron.  Bring to a simmer for 2 to 3 minutes until the saffron has bloomed and liquid turns to a bright yellow.  Turn off heat and add in butter and salt and pepper.  

Serve immediately with crispy ciabatta bread.  Enjoy!