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Shrimp-and-Andouille Gumbo Dip

Photo: Brian Woodcock; Styling: Rachael Burrow

Hands-on time 30 mins
Total time 30 mins

Makes 10 servings


  • 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

How to Make It

  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.