Spicy Seafood Jambalaya

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Recipe Ingredients:

• 3 Tbsp. unsalted butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped carrot
• 1/4 cup minced jalapeño
• 3 cloves garlic, minced
• 2 tsp. crushed red pepper
• 1 tsp. cayenne pepper
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 cup seafood stock
• 1 cup long-grain rice, cooked and kept warm
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 (16 oz.) package crawfish tails
• 1 (8 oz.) container lump crabmeat
• Garnish: chopped green onion and parsley
  

Directions:

1. In a large Dutch oven, melt butter over medium-high heat.
2. Cook onion until translucent, 4 to 6 minutes.
3. Add celery, bell pepper, carrot, and jalapeño; cook until soft, 6 to 8 minutes.
4. Add garlic, red pepper, cayenne, salt, and pepper; stir until fragrant, about 1 minute.
5. Pour in seafood stock, and scrape up any browned bits from bottom of pan.
6. Stir in hot-cooked rice, lemon juice, Worcestershire sauce, crawfish, and crabmeat.
7. Cook 12 to 14 minutes, stirring occasionally.
8. Garnish with green onion and parsley, if desired.