Jambalaya Dip

Jambalaya Dip

Jambalaya is a classic Creole Dish that includes shrimp and andouille sausage, traditionally served over rice. This twist makes a great appetizer or snack when you are looking a little less than the full meal. 

Ingredients 

1 tbsp Olive Oil

1/4 cup Onion, Finely Diced 

1/4 cup Red Pepper, Finely Diced 

1/4 cup Celery, Finely Diced 

1 tbsp Garlic, Minced

1/2 cup Tomatoes, Chopped

1 tsp Worcestershire Sauce 

1/2 tsp Hot Sauce 

1 lb Shrimp, Peeled, Deveined and Chopped

6 oz Andouille Sausage, Fully Cooked, Diced 

1 tbsp Creole Seasoning 

Salt and Pepper To Taste 

8 oz Cream Cheese, Softened 

1 cup Sour Cream

1 cup Cheddar Cheese, Shredded 

Heat olive oil in a large skillet over medium heat. Add onion, pepper and celery and sauté until the vegetables begin to soften, approximately 3 minutes. 

Add garlic, tomatoes, Worcestershire sauce and hot sauce, stirring to combine. 

Add shrimp, sausage and the creole seasoning. Sauté until the shrimp is cooked through, appropriately 3 minutes. Taste and adjust seasoning as needed. 

Add cream cheese, sour cream and cheese and stir until melted and well combined. 

Turn into a casserole dish sprayed with cooking spray. Top with additional shredded cheese if desired and baked uncovered in a 350 degree oven until bubbly and the cheese is melted. 

Serve with pita chips, sliced baguette or crostini. 

Note:

• You can use the traditional green peppers for this dip, red peppers are my preference