Chicken and Shrimp Jambalaya Dip
Hot and cheesy Jambalaya Dip is one of the best Cajun appetizers. It’s loaded with chicken, shrimp, and a spicy kick! Everyone will love this Mardi Gras food as an addition to your Fat Tuesday party menu or as a game day snack. Get your chips and veggies ready!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free
- Skill Level: Easy
The classic New Orleans dish is transformed into a cheesy game day snack or one of your favorite Mardi Gras food ideas or Cajun appetizers. It’s loaded with chicken, sausage, shrimp, and bold spice. And let’s not forget all the cheese.
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 melted Monterey Jack and cheddar. In no time at all, you’ll have a baked dip that is cheesy, melty, and delicious!
Jambalaya Dip is the Ultimate Mardi Gras Appetizer
Here’s why you’ll love it…
- Full of flavor. It has all the flavor and spice of classic chicken and shrimp jambalaya stirred into a creamy, cheesy mixture.
- Easy to prep ahead. You can prepare the jambalaya mixture and refrigerate it, or assemble the entire dip. Then follow the remaining instructions for baking it. It may need a few minutes longer in the oven if you try to heat it stright out of the fridge.
- Works for different diets. 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.
Recipe Ingredients
Here’s a quick overview of what you’ll need to make this jambalaya dip recipe, plus some info you might need and tips. Scroll down to the recipe card for the full amounts and detailed preparation instructions.
- Olive oil
- Onions
- Celery
- Bell peppers – green is traditional, but you can use yellow or red.
- Garlic
- Cooked chicken – you can use any leftover cooked chicken or a rotisserie chicken from the grocery store.
- Andouille sausage – this is a smoked Cajun sausage that is fully cooked. If you can’t find it, you can use any smoked sausage.
- Canned diced tomatoes
- Creole seasoning – buy a spice blend from the store or make your own Blackened Seasoning.
- Shrimp – you’ll want some raw shrimp that you have peeled and deveined. The size doesn’t matter because you’ll chop them up.
- Cream cheese – softened to room temperature. You can use regular or light, but do not use fat free.
- Plain Greek yogurt – sour cream also works.
- Cheese – I like to use a mix of Monterey Jack and cheddar for that perfect gooey consistency and a pop of sharp flavor.
What to Serve with Cheesy Jambalaya Dip
You really can use anything that you would serve with any of your favorite dips. Here are a few ideas for you:
- Tortilla chips
- Gluten Free Pita
- Pieces of crusty French bread
- Veggies like celery or bell peppers
- Pork rinds
Storing and Reheating Leftovers
- Fridge – cover any leftover dip tightly in a container with a lid or with plastic wrap and refrigerare for up to 2 to 3 days.
- Reheat – you can pop the entire baking dish back in the oven until it is bubbly again, or put an individual serving on a microwave-safe plate or bowl and heat until steaming hot.
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
Complete your party menu with these Cajun appetizers and Mardi Gras food ideas.
- Jambalaya Stuffed Sweet Potatoes
- Baked Blackened Chicken
- Gluten Free King Cake from Boulder Locavore
- Gluten Free Beignets from GF Jules
More Hot Cheesy 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.
- Layered 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.
Cheesy Jambalaya Dip
Ingredients
- 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, cubed chicken
- 2 links andouille sausage 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 , softened to room temperature (regular or light)
- 1/4 cup plain Greek yogurt
- 1 cup Monterey Jack cheese
- 1 cup Cheddar cheese , divided
- tortilla chips or vegetables for dipping
Instructions
- Preheat oven to 350°F. Coat a 2 qt. baking dish with cooking spray.
- In a large skillet, heat 1 Tablespoon olive oil over medium heat.
- Add 1 rib celery, diced, 1/4 cup diced onion, and 1 small green or yellow bell pepper, cred and diced and saute for about 5-7 minutes, stirring occasionally, until the vegetables are translucent and tender. Add 1 clove garlic and cook for another minute or two
- Add 1 cup cooked, cubed chicken and 2 links andouille sausage (quartered lengthwise and diced) , and continue cooking, stirring occasionally, for an additional 5 minutes, or until the sausage is browned.
- Stir in 14 oz canned diced tomatoes2 teaspoons Creole seasoning, and bring to a simmer.
- Stir in 4 oz raw shrimp that has been peeled, deveined, and chopped, and continue to simmer, stirring occasionally, until the shrimp are pink and cooked through. Season to taste with salt and pepper and additional Creole seasoning, if needed. Remove from heat and allow to cool slightly.
- In a large bowl, stir together 8 oz cream cheese, 1/4 cup plain Greek yogurt, 1 cup Monterey Jack cheese, and 1/2 cup of the 1 cup Cheddar cheese (set side the remaining 1/2 cup). 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 tortilla chips or vegetables for dipping.
Notes
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Ingredient list says 1/2 cup cheddar, but directions use a total of 1 cup cheddar. Making this for Bunco night on Fat Tuesday! How perfect is that!?!
Sorry about that, I fixed it! That is definitely a perfect appetizer to bring!
I absolutely LOVE this recipe! I think it will be the perfect addition to my upcoming Mardi Gras party. Check out my blog post for my party decorating and serving ideas!
Thank you, Kristy. Have a fun Mardi Gras party!
Add the yogurt and mix with the cheeses? It’s in the ingredient list but not mentioned in the steps…
Ah yes, so sorry. Fixing it now!!
Quick question: can u make this as stated but instead of putting in oven to bake , throw in crockpot on low for about 6 hours or so?
I have not tried it. In theory, it sounds like it would work, but I can’t confirm that. Let me know if you give it a shot.
omg my mouth is watering. I can’t wait to try this cheesey piece of heaven 🙂
Wow. Cheese! I love cheese! A new way to make cheese and eat cheese! Hi hi. Great recipe!
When I saw your photo of the hot Jambalaya dip, I thought it would make a good snack while watching a movie, Brianne. Then I look at the ingredients wit the meats; I can replace my supper with this too! For this, I would boil cauliflower instead of chips.
I think that’s what makes this jambalaya dip so good, Leo. It can be a meal in itself! I love your idea to have cauliflower instead of chips. Yum!
Oh dear, thank you very much for reminding me of such a great dish, giving it a complete new dress !
OMG that looks amazing!! Can’t wait to make it!! I am so sharing!!