Food and Recipes Recipes Shrimp-and-Andouille Gumbo Dip We put an app-worthy spin on classic gumbo with this delicious recipe. Start with Andouille sausage, red bell pepper, celery, green onions, sliced okra, garlic, shrimp, and creole seasoning over medium-high heat. After a few minutes of sautéing, stir in cream cheese and asiago. Crown the mixture with a panko and butter mixture, and place under the broiler for a few minutes to put the finishing touches on this crowd-pleasing dip. Serve it with breadsticks, veggie slices, crackers, or sliced baguette. The best part? It's ready in 30 minutes. By Darcy Lenz Darcy Lenz Darcy Lenz is a food writer, senior editor, and recipe developer at Allrecipes with over ten years of experience in food media. Southern Living's editorial guidelines Published on June 24, 2020 Print Share Share Tweet Pin Email Photo: Brian Woodcock; Styling: Rachael Burrow Hands On Time: 30 mins Total Time: 30 mins Yield: 10 servings Ingredients 1 tablespoon olive oil 9 ounces Andouille sausage, diced 1 cup finely chopped red bell pepper 1/2 cup finely chopped celery 1 cup chopped green onions 1 cup frozen sliced okra, chopped (do not thaw) 1 garlic clove, grated 12 ounces peeled and deveined shrimp, chopped 1 1/2 teaspoons Creole seasoning 1 (8-ounce) package cream cheese, softened 2 ounces Asiago cheese, grated (about 1/2 cup) 2 tablespoons butter, melted 1/2 cup panko Garnish: chopped fresh chives Dippers: breadsticks, veggie strips, crackers, or sliced baguette Directions Preheat broiler. Heat oil in a 10-inch cast iron skillet over medium-high heat. Add sausage; sauté 2 minutes. Add bell pepper and celery; sauté 3 minutes. Add onions, okra, and garlic; sauté 3 minutes or until vegetables are tender. Add shrimp and Creole seasoning; sauté 2 minutes or until shrimp is almost done. Reduce heat to medium-low. Add cream cheese; stir until cheese melts. Stir in Asiago. Cook 3 minutes or until mixture is bubbly. Remove from heat. Combine butter and panko; toss to coat. Sprinkle over dip. Broil 1 minute or until topping is browned. Garnish, if desired; serve with desired dippers. Print