Jambalaya Dip
This hearty, cheesy jambalaya dip is made in a cast iron skillet and has andouille sausage, shrimp, and all your favorite flavors from the classic Cajun dish.
Ingredients
- 1 lb shrimp peeled and deveined
- 3 teaspoon Creole Seasoning divided
- 2 tablespoon butter divided
- 1 rib celery sliced
- ½ onion diced
- ½ green bell pepper diced
- 2 cloves garlic minced
- 1 cup tomatoes diced
- ½ lb andouille sausage diced
- 8 oz cream cheese softened
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon hot sauce we like Tabasco
- 2 cups cheddar cheese shredded
- tortilla chips for serving
Instructions
- Preheat oven to 350.
- If using large shrimp, cut into bite-sized pieces. Sprinkle 1 teaspoon Creole seasoning over the shrimp.
- Melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add shrimp and cook until just opaque: 1-2 mins on each side. Remove from pan.
- Add remaining tablespoon of butter to the pan. Add holy trinity (onion, celery, and bell peppers) and cook until softened: about 5 mins. Add diced tomatoes and garlic and cook another 2 mins.
- Add shrimp and diced andouille to the pan. Combine well and cook another minute, or until heated through. Remove from heat.
- In a small bowl, combine cream cheese, Worcestershire, remaining seasoning, and hot sauce. Spread in the bottom of a medium (8 or 9-inch) cast iron skillet.
- Top cream cheese mixture with shrimp mixture. Sprinkle cheddar cheese over the whole thing.
- Bake for 10-15 minutes, or until cheese has melted and dip is heated through. Serve with tortilla chips.
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