Jambalaya Dip. In a large skillet, heat the oil over medium-high. 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.
Serve with chips, crackers or sliced baguette and dig in!. Heat butter in a large skillet over medium-high heat. Stir in the sausage and shrimp then cook while stirring until browned. You can cook Jambalaya Dip using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Jambalaya Dip
- It’s 1 lb. (16 oz.) of Velveeta cheese, cubed.
- Prepare 1 cup of sour cream.
- You need 1 (14 oz.) of smoked sausage link.
- You need 1/2 cup of each, red and green peppers, chopped.
- Prepare 1/2 cup of onion, chopped.
- It’s 1 of Roma tomato, chopped.
- It’s 1 clove of garlic, minced.
- You need 2 tsp. of Creole/Cajun seasoning.
- It’s 1 tsp. of black pepper.
Season with salt, pepper and Cajun seasoning. Recipe: Warm Gumbo Dip Just like all good Louisiana gumbos, this warm, creamy dip is thick and full of flavor. Make the dip with chopped shrimp, a variety of bell peppers, cream cheese, garlic, and Creole seasoning. It's perfect for tailgating on game day, or serve it up as a colorful holiday appetizer.
Jambalaya Dip step by step
- Place the velveeta, sour cream, peppers, onion, tomato and garlic in a crockpot..
- Cut the sausage into bite size chunks and saute in a little oil over medium high heat until browned..
- Add to crockpot along with seasonings..
- Stir completely..
- Cook on low for 3 hrs..
- Serve with toasted baguettes. Enjoy!.
Everything you love about Jambalaya—in DIP form. Perfect for pretty much any time you've got a craving for Cajun flavours. Delicious served with bread, pita chips, or celery. Skillet Jambalaya Dip is a twist on the classic Louisiana Creole Dish. Using many traditional ingredients, this Mardi Gras appetizer recipe tastes just like Jambalaya, but is quicker and easier to make. #LTGrecipes The first step to making jambalaya dip is to cook up some shrimp in butter and a little Cajun or Creole seasoning (Tony Chachere's is our family's favorite) and set it aside.