About
Mmm, time for a snack! We could just break out a jarred dip and chips, but no. Today calls for something special. Something with a little Mardi Gras flair. That's the beauty of this Creamy Jambalaya Dip; it has all the Cajun charm you can imagine in a little baking dish, ready to be scooped up and brought straight to your eager taste buds. Zesty, spicy, rich, and packed with a variety of meats, Creamy Jambalaya Dip really ramps up the appetizer game. It's the kind of celebration New Orleans is known for... and its ready right in your kitchen!
Ingredients
- 1 tablespoon olive oil
- 1 rib celery, diced
- 1/4 cup onion, diced
- 1 small green or yellow bell pepper, diced
- 1 clove garlic, minced
- 1 cup chicken or turkey, cooked and cubed
- 2 links andouille or other smoked sausage, quartered lengthwise and diced
- 1 (14-ounce) can diced tomatoes, drained
- 2 teaspoons Cajun seasoning
- 4 ounces shrimp, peeled and deveined, chopped into small pieces
- salt, to taste
- pepper, to taste
- 1 (8-ounce) package cream cheese, room temperature
- 1/4 cup plain Greek yogurt
- 1 cup Monterey Jack cheese
- 1 cup cheddar cheese, divided
- tortilla chips, optional, to taste, for serving
- pre-cut veggies, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Coat a 2-quart baking dish with cooking spray.
Step 3 -In a large skillet, heat the olive oil over medium heat.
Step 4 -Add the celery, the onion, and the pepper and sauté, while stirring occasionally, until the vegetables are translucent and tender, about 5-7 minutes.
Step 5 -Add the garlic and cook until fragrant, about 1-2 minutes.
Step 6 -Add the chicken and the sausage and continue cooking, while stirring occasionally, until the sausage is browned, about 5 minutes.
Step 7 -Add the diced tomatoes and the Cajun seasoning and stir to combine.
Step 8 -Bring the jambalaya mixture to a simmer.
Step 9 -Add the shrimp to the jambalaya mixture and simmer, while stirring occasionally, until the shrimp are pink and cooked through, reaching an internal temperature of 145 degrees F, about 5 minutes.
Step 10 -Season the jambalaya mixture with the salt and the pepper and stir.
Step 11 -Remove the skillet from the heat and allow it to cool slightly.
Step 12 -In a large bowl, add the cream cheese, the Greek yogurt, the Monterey Jack, and 1/2 of the cheddar cheese and stir to combine.
Step 13 -Add the jambalaya mixture to the cream cheese mixture and stir to combine.
Step 14 -Transfer the jambalaya mixture to the prepared baking dish.
Step 15 -Sprinkle the top of the jambalaya mixture with the remaining cheddar cheese.
Step 16 -Bake the dip until bubbly and heated through, about 20-25 minutes.
Step 17 -Serve the dip with the tortilla chips and the veggies.
