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Creamy Jambalaya Dip

PorkOvenSouthern

Time: 50 minutes

Yield: 16 servings

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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!

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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.

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