Recipe Detail

Shrimp and Andouille Gumbo Dip

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  1. 1 cups - frozen sliced okra, chopped (do not thaw)
  2. 1 cloves - garlic grated
  3. 12 ounces - peeled and deveined shrimp, chopped
  4. 1 1/2 teaspoons - Creole or Cajun seasoning
  5. 1 packages - (8-ounce) cream cheese softened
  6. 2 ounces - Asiago cheese, grated (about 1/2 cup)
  7. 2 tablespoons - butter, melted
  8. 1/2 cups - panko bread crumbs
  9. - chopped fresh chives for garnish
  10. 1 tablespoons - olive oil
  11. 9 ounces - Andouille sausage, diced
  12. 1 cups - finely chopped red bell pepper
  13. 1/2 cups - finely chopped celery
  14. 1 cups - chopped green onions


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.

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

In a small bowl, combine butter and panko; toss until panko is coated with butter. Sprinkle over dip.

Broil 1 minute or until topping is browned. Garnish, if desired; serve with desired dippers (such as breadsticks, veggie strips, sliced baguettes or crackers).


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