Components
2 Tbsp. salted butter

1/2 cup diced green bell pepper

1 small yellow onion, diced (about 1 cup).

1/2 cup diced celery.

3 garlic cloves, chopped.

1 jalapeño chile, diced.

1 tsp. kosher salt.

1/2 tsp. black pepper.

2 tsp. paprika.

1/2 tsp. cayenne pepper.

1 pound. frozen peeled crawfish tails, thawed according to package instructions.

8 oz. cream cheese, softened.

2 cups grated extra-sharp Cheddar cheese (about 8 oz.).

1/4 cup heavy light whipping cream.

2 Tbsp. Creole mustard.

1 Tbsp. Worcestershire sauce.

2 tsp. hot sauce.

2 Tbsp. fresh lemon juice.

2 Tbsp. chopped fresh flat-leaf parsley.

Crackers, toasted baguette slices.

Directions.
Prepare bell pepper, onion, celery, and flavorings:.
Melt butter in a big sauté pan or frying pan over medium. Include bell pepper, onion, celery, garlic, jalapeño, salt, and black pepper, and cook 6 minutes. Include paprika and cayenne pepper, and cook 1 more minute.

Include active ingredients to slow cooker:.
Location crawfish, cream cheese, Cheddar cheese, and cream in a 6-quart sluggish cooker. Stir in bell pepper mix, Creole mustard, Worcestershire sauce, and hot sauce.

Cook dip:.
Cover and prepare on HIGH 45 minutes. Decrease heat to WARM. Stir in lemon juice and parsley; serve with crackers or toasted baguette pieces.