Creamy Albuquerque Etouffee

1 Stick Of Salted Butter
2 Tbsp Canola Oil
1 Medium Onion Diced
2 Stalks of Celery, 1 Green Bell Pepper, & 4 Cloves of Garlic Finely Diced
Salt & Pepper to Taste
4(10.75 Ounce) Cans Cream of Mushroom
16 oz Sliced Andouille
6 Hatch Chiles, Roasted, Peeled, Stemmed, Seeded, & Chopped
2 (14.5oz) Fire Roasted Tomatoes with Juice
1 Tbsp Creole Seasoning
1 Lb Peeled Shrimp
3/4 Lb Crawfish Tails Rinsed
Cooked Rice for Serving