Shrimp-and-Andouille Gumbo Dip

Coastal Living
Shrimp-and-Andouille Gumbo DipRecipe

Photo: Brian Woodcock; Styling: Rachael Burrow

Makes 10 servings


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1 tablespoon olive oil
9 ounces Andouille sausage, diced
1 cup finely chopped red bell pepper
1/2 cup finely chopped celery
1 cup chopped green onions
1 cup frozen sliced okra, chopped (do not thaw)
1 garlic clove, grated
12 ounces peeled and deveined shrimp, chopped
1 1/2 teaspoons Creole seasoning
1 (8-ounce) package cream cheese, softened
2 ounces Asiago cheese, grated (about 1/2 cup)
2 tablespoons butter, melted
1/2 cup panko
Garnish: chopped fresh chives
Dippers: breadsticks, veggie strips, crackers, or sliced baguette


Hands-on: 30 Minutes
Total: 30 Minutes

1. Preheat broiler. Heat oil in a 10-inch cast iron skillet over medium-high heat. Add sausage; sauté 2 minutes. Add bell pepper and celery; sauté 3 minutes. Add onions, okra, and garlic; sauté 3 minutes or until vegetables are tender. Add shrimp and Creole seasoning; sauté 2 minutes or until shrimp is almost done.

2. Reduce heat to medium-low. Add cream cheese; stir until cheese melts. Stir in Asiago. Cook 3 minutes or until mixture is bubbly. Remove from heat.

3. Combine butter and panko; toss to coat. Sprinkle over dip. Broil 1 minute or until topping is browned. Garnish, if desired; serve with desired dippers.

Created date

February 2015