1.08.2013

Warm & Spicy Gumbo Dip






A good friend of mine makes the best seafood gumbo ever

Seriously...

He’s from the N.O and gets down in the kitchen with his “special roux” and holy trinity..

Gumbo has long been one of my favorites and I plan to cook, photo, and write about some in the near future.

But for now..because I'm lazy and Gumbo is a tad bit time consuming (hey..I'm just keepin it real) I’ll show you this dip that is great to serve up during this time of the year

By that I mean Playoffs, Championships, yelling and screaming at the T.V

Ah hem.. They can’t hear you love..

Any way, we're big sports fans in my house.. even the smallest one knows to point to the screen and say FOOTBALL…

Which obviously means that he is headed for the Pro’s in about 18 years..According to my husband.

And in order to truly enjoy that game that your team is losing... No... No they are going to win..

They better WIN! You need before game snacks, 1st down dips, halftime hotdawgs, and during game desserts… 



When I saw this recipe in Southern Living for Warm Gumbo Dip, I thought Hot Dayum that’s right up my alley.. and with a few adjustments.. it has quickly become a game time favorite..

Unfortunately my Gumbo making homie didn’t think it should be called Gumbo Dip.. and went into this long dissertation about the history of Gumbo which I only retained about 
25 % of..

If only his opinion mattered…

Let’s have some Warm Gumbo Dip..shall we..




Warm and Spicy Gumbo Dip

Adapted from Southern Living Magazine

 

 ¼ cup butter, unsalted

6 green onions sliced

1 red bell pepper chopped

1 green bell pepper chopped

1 ½ pounds Large shrimp, peeled, chopped

14oz andouille sausage chopped

1 garlic clove, pressed

1 ½ tsp.Creole seasoning   
1 (8oz) pkg cream cheese  

½ cup plus 2 tbsp. grated parmesan cheese

2 tbsp. chopped fresh parsley

Toasted French bread baguette sliced



Preheat Oven 400°

Using a dutch oven melt butter over medium heat. Add green onions and peppers. Cook for 6 to 8 minutes, stirring occasionally or until peppers are tender.  Stir in shrimp, sausage ,garlic, and creole seasoning; cook for 2 minutes continuing to stir all ingredient together. Reduce heat to low;  add cream cheese and stir until cheese is melted.

Remove from heat and stir in ½ cup of parmesan cheese. Spoon mixture into a 2 qt baking dish.  Sprinkle with remaining cheese.

Bake at 400° for 25 to 30 minutes or until bubbly and lightly browned (or if you’re like me.. a little toasted brown in certain place). Sprinkle with parsley and serve warm with French bread for dipping. 

11 comments :

  1. Girl this looks good. I think I will have to make this for my boyfriend since he is from Louisiana!

    ReplyDelete
  2. Oh my gosh, this looks amazing! I'm not much of a sports fan myself, but I tolerate football when dips like this are available to keep me busy :)

    ReplyDelete
  3. You done went and did it now! Gumbo DIP??? Yes!

    ReplyDelete
  4. Haha I think this recipe deserves to be called Gumbo Dip! It looks downright delicious.

    ReplyDelete
  5. Hey Erika! Great meeting you at Food Blog South! I love your blog and am especially crushing on this Gumbo Dip! Please keep in touch!

    ReplyDelete
    Replies
    1. Thanks Genet.. It was so nice meeting you to.. Love your outgoing spirit! Let's keep in touch..

      Delete
  6. Made this fantastic dip last night for the Oscars party at my office - had to make hors d'oeuvres matching Best Picture Nominee movie themes - I choose "Beasts of the Southern Wild". The dip was a huge hit, served it with Hushpuppies! Almost won "Best Food", but was edged out by chocolate covered marshmallows topped chocolate wafers ("Lincoln's" Stove Pipe Hats). Actually think I might have lost because my daughter won "Best Dressed", and my wife won "Oscar Bingo" . . .

    ReplyDelete
    Replies
    1. Beasts of the Southern Wild is an amazing movie.. I'm so glad you enjoyed this dip.. it's too good for words..and with hushpuppies..Stop it, I'm drooling.. Congrats to your wife and daughter for winning.. :)

      Delete
  7. can you make the night before and then heat the 25-30 minutes the next day to serve?

    ReplyDelete
    Replies
    1. Honestly..I haven't tried making it the night before.. but I'm sure you could. I would keep it refrigerated until ready to cook. Let me know how it turns out. :)

      Delete

Thank you so much for your comments... I read each one with a kool-aid smile..