Original Creole Seasoning 
Smothered Pork Chops
Dinner doesn’t have to be complicated. Just grab a skillet, sear some chops, and let the…
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Kitchen Tip : Shrimp and Andouille Sausage Gumbo Dip
Ingredients
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1 1/2 Teaspoons Tony’s Original Creole Seasoning
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1 Tablespoon Olive Oil
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9 Ounces Andouille Sausage, Diced
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9 Ounces Shrimp, Peeled, Deveined and Chopped
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3/4 Cup Green Onions, Chopped
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3/4 Cup Red Bell Pepper, Diced
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1/2 Cup Celery, Chopped
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2 Cloves Garlic, Minced
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8 Ounces Cream Cheese, Softened
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1 Cup Asiago Cheese, Grated
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1/2 Cup Seasoned Panko Breadcrumbs
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2 Tablespoons Butter, Melted
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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!
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