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Shrimp and Andouille Sausage Gumbo Dip

Yields1 ServingPrep Time20 minsCook Time30 minsTotal Time50 mins

 2 tsp olive oil
 8 oz Andouille sausage
 1 small onion, diced
 4 cloves garlic, minced
 2 stalks celery, diced
 ½ green bell pepper, diced
 ½ red bell pepper, diced
 ½ poblano pepper, diced
 6 green onions, chopped and separated (saving the green parts for garnish)
 1 ½ lbs shrimp, chopped
 2 tsp Creole seasoning (I used Tony's)
 2 8-ounce packages cream cheese
 1 cup Parmesan cheese, shredded and separated

Preheat the oven to 400℉. In a large skillet over medium heat, add the olive oil and sausage. Cook until browned. Add the onion, garlic, celery, peppers, and white parts of the green onions. Cook, stirring often, until all of the vegetables are soft.


Once the vegetables are soft, add the shrimp and the Creole seasoning. Cook until the shrimp are no longer translucent. Next, add the cream cheese and stir until melted. Remove from the heat and add 1/2 cup of the Parmesan cheese.


Pour the mixture into an oven-safe baking dish sprayed with cooking spray. Top with the remaining Parmesan cheese. Bake for 25-30 minutes until brown and bubbly. Serve with crackers or toasted french bread.