Skillet Jambalaya Dip is a twist on the classic Louisiana Creole Dish. Using many traditional ingredients, this appetizer recipe tastes just like Jambalaya, but is quicker and easier to make. It's also perfect for Mardi Gras parties!
The #SundaySupper Tastemakers have partnered with McCormick to create unique Jambalaya recipes you can easily make at home. Scroll down past my recipe to visit all of the #SundaySupper Jambalaya recipes, and enjoy a taste of Mardi Gras in your own home this year!
Jambalaya is traditionally a Louisiana rice and meat dish very similar to paella. This Spanish and French influenced dish is delicious any time, however, it is most famously known for being enjoyed during Mardi Gras each year.
Mardi Gras is a major holiday in New Orleans. People travel from far and wide to visit New Orleans during the celebrations leading up to Fat Tuesday. These celebrations typically include parades and family gatherings where Louisiana cuisine plays a major role.
We can't all travel to New Orleans to celebrate Mardi Gras, but we can enjoy a taste of New Orleans at home with Zatarain's, so put on your beads and get in the kitchen! You'll only need about 15 minutes to make my Skillet Jambalaya Dip and fill your home with the taste and aroma of Mardi Gras!
Although, I omitted the rice in my skillet dip recipe, I generally kept the rest of the ingredients very traditional. Keeping with the 'trinity of vegetables', Andouille Sausage and shrimp seasoned with Zatarain's Creole Seasoning for that authentic creole taste, my skillet dip tastes very much like traditional Jambalaya, albeit a little cheesier <smile>.
Add 1 tablespoon minced garlic, 1/2 cup freshly chopped tomatoes, 1 teaspoon Worcestershire Sauce, and 1/2 teaspoon hot sauce. Stir to combine...
Toss in the shrimp and Andouille sausage and sprinkle on 1 tablespoon Zatarain's Creole Seasoning...
Cook for about 3 minutes until shrimp is pink...
Give it a taste and adjust seasonings as needed. Add two 8 ounce packages of softened cream cheese and stir to melt the cheese and combine. Take another taste to make sure it is seasoned to your liking and top with 1 cup of shredded cheese.
Place the skillet on the middle oven rack under the broiler for about 2-3 minutes until the cheese is melted to your liking. Remember when broiling to leave the oven door ajar and watch it closely. It will burn quickly!
When cheese is melted as you like it, remove from oven and garnish with sliced sausage, chopped tomatoes, shrimp, and parsley if you like. Serve with crackers, chips or sliced baguette pieces and enjoy!
Skillet Jambalaya Dip
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 1/4 cup finely diced green pepper
- 1/4 cup finely diced celery
- 1 tablespoon freshly minced garlic
- 1/2 cup freshly chopped tomatoes
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon hot sauce (or more to your liking)
- 1 pound shrimp, peeled, cleaned, and chopped
- 6 ounces fully cooked Andouille sausage, diced
- 1 tablespoon Zatarain's Creole Seasoning
- salt and pepper to taste
- 16 ounces cream cheese, softened
- 1 cup shredded cheddar cheese (or your favorite cheese mixture)
- Garnish as desired
- Heat a tablespoon of olive oil over mid-high heat and saute 1/4 cup finely diced onion, 1/4 cup finely diced green pepper and 1/4 cup finely diced celery until the vegetables begin to soften, about 3 minutes.
- Add 1 tablespoon minced garlic, 1/2 cup freshly chopped tomatoes, 1 teaspoon Worcestershire Sauce, and 1/2 teaspoon hot sauce. Stir to combine.
- Toss in the shrimp and Andouille sausage and sprinkle on 1 tablespoon Zatarain's Creole Seasoning. Cook for about 3 minutes until shrimp is pink.
- Give it a taste and adjust seasonings as needed. Add two 8 ounce packages of softened cream cheese and stir to melt the cheese and combine. Take another taste to make sure it is seasoned to your liking and top with 1 cup of shredded cheese.
- Place the skillet on the middle oven rack under the broiler for about 2-3 minutes until the cheese is melted to your liking. Remember when broiling to leave the oven door ajar and watch it closely. It will burn quickly!
- When cheese is melted as you like it, remove from oven and garnish with sliced sausage, chopped tomatoes, shrimp, and parsley if you like. Serve with chips or sliced baguette pieces and enjoy!
Prep Time: 5 mins.
Total time: 15 mins.
Tags: Skillet Jambalaya Dip, Louisiana, Creole, Appetizer, Traditional, Recipe, Mardi Gras, Holiday, Party, Jambalaya
Appetizers and Soup
- Chicken Jambalaya Soup from That Skinny Chick Can Bake
- Jambalaya Cajun Shrimp Bites from Daily Dish Recipes
- Skillet Jambalaya Dip from Life Tastes Good
- Tex Mex Jambalaya Taco Cups from Flavor Mosaic
- Chicken and Sausage Jamburritos from Cosmopolitan Cornbread
- Chicken and Shrimp Quinoa Jambalaya from Peanut Butter and Peppers
- Crock Pot Chicken and Sausage Jambalaya from Serena Bakes Simply from Scratch
- Crock Pot Creole Jambalaya from Flour On My Face
- Easy Jambalaya Stuffed Peppers from Renee’s Kitchen Adventures
- Hawaiian Jambalaya from Shockingly Delicious
- Jambalaya Lettuce Wraps from Magnolia Days
- Jambalaya Pasta with Crawfish and Sausage from Bobbi’s Kozi Kitchen
- Jambalaya Salad Bowl from Grumpy’s Honeybunch
- Jambalaya Stuffed Baked Potatoes from Fearless Dining
- Jambalaya with Shrimp and Crispy Wings from Feeding Big
- Portuguese Style Jambalaya from Family Foodie
- Spicy Chicken Jambalaya with Sausages and Green Beans from Panning the Globe
- Turkey Sausage and Shrimp Jambalaya from Cooking Chat
- Vegetarian Jambalaya Stuffed Red Peppers Casserole from The Wimpy Vegetarian
- Zatarain's Roasted Chicken with Jambalaya Stuffing from Recipes Food and Cooking
- Plus Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata from Sunday Supper Movement
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