Shrimp & Andouille Sausage Dip


    The Rouxpour Memorial City

    • 30 minutes
    • Serves 6 to 8

    This is a go to recipe when family comes over to watch football on a Sunday afternoon. It is a fan favorite and goes well with a nice cold beer. Ingredients are accessible at your local grocery store and it is easy to make, but packs a punch of rich, big bold flavors of cajun/creole cuisine. You can’t go wrong with this recipe when entertaining guests at your home.” – The Rouxpour Memorial City

    Dish

    Ingredients

    • 9 oz Andouille sausage, diced
    • 1 Tbsp olive oil
    • 1 cup red bell pepper, finely chopped
    • 1/2 cup celery, finely chopped
    • 1 cup green onions, chopped
    • 1 clove garlic, minced
    • 12 oz shrimp, peeled and deveined, 51/60
    • 1 1/2 tsp Creole seasoning
    • 3 oz heavy cream
    • Two, 8-oz packages cream cheese, softened
    • 4 oz parmesan cheese, grated (about 1/2 cup)
    • 1 cup shredded mozzarella
    • 1/2 cup crushed garlic croutons (store brand)
    • fresh chives, chopped (garnish)

    Directions

    1. Preheat oven to 350℉.
    2. Heat oil in 10-inch cast iron skillet over medium-high heat. Add sausage and sauté 2 minutes.
    3. Add bell pepper, onions, garlic, and celery and sauté 4 minutes until vegetables are tender.
    4. Add shrimp and Creole seasoning and sauté 4 minutes, or until shrimp is almost done.
    5. Reduce heat to medium-low, add heavy cream, and allow it to come to boil. Add cream cheese, stirring until melted, then add in parmesan. Top with shredded mozzarella and place in oven for 8 minutes, or until bubbly.
    6. Remove from oven and sprinkle crushed croutons on top.
    7. Enjoy with breadsticks, veggie strips, crackers, or sliced baguette.

    Support Your Local Chef

    The Rouxpour

    Multiple Locations

    303 Memorial City Mall, Suite 604
    Houston, TX 77024  |  Map

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