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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!
The Perfect Mardi Gras Dip Recipe
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! It’s the perfect warm dip for snacking, and is even gluten free and keto-friendly!
Then it’s time to break out the chips or veggies or even just a spoon…
Combine classic chicken and shrimp jambalaya ingredients with a creamy, cheesy mixture to make this hot, gooey dip.
- Olive oil
- Bell peppers – green is traditional, but you can use yellow or red.
- Cooked chicken – you can use any leftover cooked chicken or a rotisserie chicken from the grocery store. Add extra spice
- 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 – softenend 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.
How to Make This Cheesy Chicken and Shrimp Dip
Preparations. Preheat oven to 350°F and coat a 2 qt. baking dish with cooking spray.
Make the jambalaya mixture. 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. Let it cool slightly.
Combine the dip. In a large bowl, stir together the cream cheese, Greek yogurt, and cheeses. Stir in the jambalaya mixture.
Bake. Spread in prepared dish and sprinkle with more cheddar cheese. Bake for 20-25 minutes until heated through and bubbly. Then scoop up with your favorite chips or veggies.
Frequently Asked Questions
What do you dip in Jambalaya Dip?
You really can use anything that you would serve with any of your favorite dips.
- Tortilla chips
- Gluten Free Pita
- 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
Complete your party menu with these Cajun appetizers and 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.