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Jambalaya Dip

Jambalaya Dip

Biscuits & Burlap
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.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer
Cuisine Cajun, Creole, Southern



  • Preheat oven to 350. 
  • If using large shrimp, cut into bite-sized pieces. Sprinkle 1 tsp Creole seasoning over the shrimp. 
  • Melt 1 tbsp 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 tbsp 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, 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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