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.

Shrimp-and-Andouille Gumbo Dip
Photo: Brian Woodcock; Styling: Rachael Burrow
Hands On Time:
30 mins
Total Time:
30 mins
10 servings


  • 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


  1. 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.

  2. 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.

  3. 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.

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