War Eagle, y’all! Last week my Auburn Tigers took on the LSU Tigers, and Auburn put a beatdown on those Bayou Bengals! It was a big win for this team who had only beaten LSU once in the last 7 years. And not only was it a great game, but we had perfect “football weather”. It was chilly (but not too cold) outside so we got a fire going in the fire pit, set up the TV outside, and had a delightful viewing party. But that party was made even better with this amazing Gumbo Dip! I figure, even though I can’t stand LSU, they have some darn good food down there in the swamp!
We LOVED this hearty dip. It’s loaded up with both sausage and shrimp, and it’s got lots of veggies in it too. Spoon it onto some crusty french bread, and you’ve got one very filling appetizer! In fact, given its heartiness and the fact that it contains just about every food group, it really could be eaten as an entree if you really wanted to (and oh yes I want to).
This dip does take a good bit of prep work with all the chopping and sauteeing. Knowing we would be watching football and not wanting to be stuck in the kitchen, we actually did all the chopping early in the morning and just left all the ingredients in the fridge until we were ready to cook. I’m glad we did it, because that meant more time we could spend watching Alabama lose to Ole Miss! Anyways, just be prepared to set aside some time to make this dip. I wouldn’t say its a difficult recipe, but there is a lot of chopping involved.
- ¼ cups Butter, Unsalted
- 6 Green Onions, Sliced
- 1 Red Bell Pepper, Stem And Seeds Removed Then Chopped
- 1 Green Bell Pepper, Stem And Seeds Removed, Then Chopped
- 1-½ pound Large Shrimp (tails removed), Peeled, Chopped
- 14 ounces, Andouille Sausage, Chopped (we used kielbasa to cut some calories)
- 1 clove Garlic, Chopped
- 1-½ teaspoon Creole Seasoning
- 1 package (8 Oz. Size) Cream Cheese
- ½ cups Parmesan Cheese
- 2 Tablespoons Parmesan Cheese
- 2 Tablespoons Fresh Parsley
- Toasted French Bread Baguette, Sliced
- Preheat oven to 400°F.
- Using a Dutch oven melt butter over medium heat. Add green onions and peppers. Cook for 6 to 8 minutes, stirring occasionally or until peppers are tender. Stir in shrimp, sausage, garlic, and Creole seasoning. Cook for 2 minutes continuing to stir all ingredients together. Reduce heat to low, add cream cheese and stir until cheese is melted.
- Remove from heat and stir in ½ cup of Parmesan cheese. Spoon mixture into a 2 quart baking dish. Sprinkle with remaining cheese.
- Bake at 400°F for 25 to 30 minutes or until bubbly and lightly browned. Remove from oven. Sprinkle with parsley and serve warm with French bread for dipping.
Source: Tasty Kitchen