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Hot and Cheesy Jambalaya Dip is an easy Cajun appetizer recipe loaded with chicken, shrimp, and a spicy kick! Everyone will love this Mardi Gras food to add to your Fat Tuesday party menu or as a game day snack. Get your chips and veggies ready!
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.
Hot Chicken and Shrimp Jambalaya Dip
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.
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?
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!
Hot Jambalaya Shrimp Dip
Combine the Holy Trinity of onions, celery, and bell peppers with the traditional combination of chicken, andouille sausage, shrimp. Kick it up with Cajun seasoning, and 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!
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
Then it’s time to break out the chips or veggies or even just a spoon…
- Olive oil
- Bell peppers
- Cooked chicken
- Andouille sausage
- Canned diced tomatoes
- Creole seasoning
- Cream cheese
- Plain Greek yogurt
- Monterey Jack cheese
- Cheddar cheese
How do you make Cheesy Chicken and Shrimp Jambalaya Dip?
- Preheat oven to 350°F and coat a 2 qt. baking dish with cooking spray.
- Saute celery, onion, and peppers in a skillet, then add garlic.
- Add the chicken and andouille sausage and cook until sausage is browned.
- Stir in the diced tomatoes, Cajun seasoning, and shrimp, and simmer until shrimp are cooked through.
- In a large bowl, stir together the cream cheese, Greek yogurt, and cheeses.
- Stir in the jambalaya mixture.
- Spread in prepared dish and sprinkle with more cheddar cheese.
- Bake until heated through and bubbly.
Frequently Asked Questions
What do you dip in Jambalaya Dip?
- Tortilla chips
- Pieces of crusty bread
- Veggies like celery or bell peppers
- Pork rinds
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.
Make it a Meal with More Mardi Gras Food Ideas
- Jambalaya Stuffed Sweet Potatoes
- Muffuletta Pizza Rolls from Creole Contessa
- Shrimp and Artichoke Heart Po’ Boy from Noshing with the Nolands
- Bananas Foster Cheesecake Cups
- Gluten Free King Cake from Boulder Locavore
- Beignets from Ashlee Marie
More hot cheese dip recipes
- Kentucky Hot Brown Dip has all the best parts of the classic Southern sandwich.
- Bacon Blue Cheese Buffalo Dip may not be hot in temperature, but it definitely kicks up the spice.
- 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.
Hot Chicken and 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 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.