Original Creole Seasoning 
Creole Mississipi Pot Roast
Tender beef, buttery potatoes, and that unmistakable Tony’s flavor. @CreoleSeouls take on Mississippi Pot Roast brings…
Get RecipeA new twist on gumbo that’s perfect for your next holiday meal! Eat For Cheap’s take on Gumbo Dip is a great way to add gumbo flavors to your holiday appetizer.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Shrimp and Andouille Sausage Gumbo Dip
Ingredients
-
1 1/2 Teaspoons Tony’s Original Creole Seasoning
-
1 Tablespoon Olive Oil
-
9 Ounces Andouille Sausage, Diced
-
9 Ounces Shrimp, Peeled, Deveined and Chopped
-
3/4 Cup Green Onions, Chopped
-
3/4 Cup Red Bell Pepper, Diced
-
1/2 Cup Celery, Chopped
-
2 Cloves Garlic, Minced
-
8 Ounces Cream Cheese, Softened
-
1 Cup Asiago Cheese, Grated
-
1/2 Cup Seasoned Panko Breadcrumbs
-
2 Tablespoons Butter, Melted
-
Sliced and Toasted Baguette for Dipping
- Clear
Directions
- Preheat broiler to 450°F.
- Heat olive oil in a large pan over medium heat. Add sausage and cook for about 4-5 minutes. Add bell pepper and celery, sauté for an additional 4-5 minutes. Add shrimp and Tony’s Original Creole Seasoning. Sauté until shrimp is fully cooked, about 3 minutes.
- Reduce heat to low. Add softened cream cheese and stir until fully melted and combined. Add in Asiago cheese, stir to combine. Simmer on low until bubbling, about 3 minutes.
- Transfer mixture to an oven-safe dish. Combine melted butter and panko, spread over dip. Bake in the oven until panko is golden brown and the dip is bubbling. About 5 minutes (check halfway through). Garnish with fresh parsley (if desired). Serve immediately with toasted baguette slices and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Chicken and Andouille Sausage Stew
Fall is the perfect season for something warm, hearty, and full of flavor. This chicken and…
Get Recipe