Hot Shrimp Jambalaya Dip
Shrimp Jambalaya Dip is an easy appetizer recipe loaded with all the ingredients in the classic Cajun dish, plus plenty of cheese. Everyone will love it for a Mardi Gras party or game day snack. Get your chips and veggies ready for a dive into this hot cheesy dip!
Disclaimer: I received free product and coupons from Cabot Creamery Cooperative. I was under no obligation to write this post and no additional compensation was received. As always, all opinions are my own.
I’m guessing that some of you might think since I am a food blogger, that hot dog night and pizza delivery night rarely happen in my house. Guess what? I hate to burst any bubbles you might have, but we totally do.
Oh sure, I’m often creating new recipes or making recipes from my friends’ cookbooks (like these BBQ Chicken Tostadas) or blogs. And I do totally love to cook.
But let’s keep it real – life gets busy.
When we are going to and from preschool and but stop and Cub Scouts and baseball, or juggling homework, writing journals, daily reading, and finding something for show-and-tell, plus all the normal day-to-day of work, mountains of laundry, and everything else.
Sometimes I just have to break out the box of mac and cheese. #keepingitreal
And guys, can I tell you what happened last week? What do you think got the most raves? My hubby loved when I put eggs, those frozen breakfast sausage links, and cheese on slider rolls.
And the boys? Well, that rotisserie chicken I picked up at the grocery store was “sooo delicious, Mommy.”
Have I totally lost all of my food blogger credibility?
Can I get it back if I tell you that the family devoured this hot shrimp jambalaya dip?
Cheesy Shrimp Jambalaya Dip
As I learned when I made Kentucky Hot Brown Dip, there’s really nothing better than taking a much-loved dish and turning it into a cheese-filled dip. So in this case, I used the super simple version of the Cajun classic that I made for the Jambalaya Stuffed Sweet Potatoes. and transformed it into a gooey hot dip recipe with just a little kick that you need at your next party!
What do you put in shrimp jambalaya dip?
- Start with the Holy Trinity of onions, celery, and bell peppers.
- Then add chicken, andouille sausage, shrimp.
- Kick up the flavor with tomatoes, garlic, and Cajun seasoning
- Stir the jambalaya mixture into a creamy blend of cream cheese, Greek yogurt, and my favorite Cabot cheeses (a mixture of Monterey Jack and Seriously Sharp Cheddar).
In no time at all, you’ll have a baked dip that is cheesy, melty, and delicious!
Then it’s time to break out the chips…
Is Shrimp Jambalaya Dip gluten free?
Not only is this a cheesy, gluten free dip, but with all of the meats and cheeses, it’s also a low carb dip! If you’re eating gluten-free, make sure to use gluten-free chips; low carb eaters, use some celery or bell peppers.
Can shrimp dip be frozen?
Generally, dips that are high in fat, like the Shrimp Jambalaya Dip, freeze pretty well. Keep in mind that cream cheese can separate a little bit when frozen, so you may need to stir it a bit before reheating.
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What are other hot cheese dip recipes?
- Bacon Blue Cheese Buffalo Dip may not be hot in temperature, but it definitely kicks up the spice.
- Kentucky Hot Brown Dip turns the classic sandwich into a gooey appetizer.
- Seven Layer Bacon Cheeseburger Dip is an epic dip, especially when you scoop it up with waffle fries.
- Hot Pork Roll Cheese Dip is based on a Jersey diner classic.
- Easy Cheesy Mexican Dip has been a family favorite for years.
What else can you make for your Mardi Gras party menu?
- Muffuletta Pizza Rolls from Creole Contessa
- Shrimp and Artichoke Hears Po’ Boy from Noshing with the Nolands
- “Skinny Tuesday” Bananas Foster Cheesecake Cups from Cupcakes & Kale Chips
- Gluten Free King Cake from Boulder Locavore
- Beignets from Ashlee Marie
Hot Shrimp Jambalaya Dip
The classic New Orleans dish is transformed into a cheesy game day snack or Mardi Gras appetizer. It’s loaded with chicken, sausage, shrimp, and Cajun spice. And let’s not forget all the cheese. It’s the perfect warm dip for snacking, and is even gluten free and keto-friendly!
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo of this as a pin on Pinterest!
Hot Shrimp Jambalaya Dip
- 1 Tablespoon olive oil
- 1 rib celery diced
- 1/4 cup diced onion
- 1 small green or yellow bell pepper, cored and diced
- 1 clove garlic minced
- 1 cup cooked chicken or turkey, cubed
- 2 links andouille or other smoked sausage, quartered lengthwise and diced
- 14 oz canned diced tomatoes, drained
- 2 teaspoons Creole seasoning, more or less to taste
- 4 oz raw shrimp, peeled and deveined and chopped into small pieces
- salt and pepper
- 8 oz cream cheese, room temperature (I used light)
- 1/4 cup plain Greek yogurt (I used nonfat)
- 1 cup Monterey Jack cheese (I used Cabot)
- 1/2 cup Cheddar cheese divided (I used Cabot Seriously Sharp)
- Tortilla chips or vegetables for dipping
- Preheat oven to 350°F. Coat a 2 qt. baking dish with cooking spray.
- In a large skillet, heat olive oil over medium heat.
- Add celery, onion, and peppers, and saute for about 5-7 minutes, stirring occasionally, until the vegetables are translucent and tender. Add garlic and cook for another minute or two
- Add the chicken and andouille sausage, and continue cooking, stirring occasionally, for an additional 5 minutes, or until the sausage is browned.
- Stir in the diced tomatoes and Cajun seasoning, and bring to a simmer.
- Stir in the shrimp and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and additional Cajun/Creole seasoning, if needed. Remove from heat and allow to cool slightly.
- In a large bowl, stir together the cream cheese, Greek yogurt, Monterey Jack, and 1/2 cup cheddar cheese. Stir in the jambalaya mixture.
- Transfer the mixture to the prepared dish and sprinkle with the remaining 1/2 cup cheddar cheese.
- Bake for 20-25 minutes or until heated through and bubbly.
- Serve with chips and vegetables for dipping.
Enjoy! Originally published on Feb 21, 2017.