Cajun Shrimp and Crabmeat Spaghetti

5 tablespoons unsalted butter
2 cups finely chopped onions
1 cup finely chopped green bell pepper
½ cup finely chopped celery
3 (8 oz) cans tomato sauce
¾ cup ketchup
2 tablespoons chopped garlic
4 cups seafood stock
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells
6 teaspoons Seafood Magic® or Blackened Redfish Magic® or Shrimp Magic®
1 (16 ounce) package spaghetti, cooked according to package instructions
grated parmesan cheese, for serving

In a 5 ½ quare sauce pan or Dutch oven, heat the butter over high heat until half melted. Add in the onions, bell pepper, celery and Magic Seasoning Blend and cook for 10 mintues, stirring occasionally.

Stir in the tomato sauce, ketchup, garlic and seafood stock. Mix well, cover and bring to a boil over high heat.

Reduce heat, uncover and simmer for 1 hour, stirring occasionally.

Add the shrimp and cook for 5 minutes, then carefully fold in the crabmeat, taking care to not break up the lumps too much. Cook for another 5 minutes.

Serve immediately with cooked spaghetti and topped with grated parmesan cheese.