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Jambalaya Dip

Prep Time:

15 Minutes

Cook Time:

25 Minutes


20 Servings


About the Recipe

If you love jambalaya, you’ll like this jambalaya dip. This recipe offers all the flavors of jambalaya and the rice is replaced with cheese. Delicious!


  • 1 cup chopped pimento-stuffed, Spanish-style green olives

  • ¾ cup chopped black olives, drained

  • ¼ cup olive oil

  • 3 tablespoons capers, drained and chopped

  • 3 tablespoons red wine vinegar

  • 1 shallot, peeled and chopped

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh oregano

  • salt and ground black pepper to taste

  • 1/2 Pound Andouille Sausage, diced

  • ¼ pound Genoa Salami*, thinly sliced

  • ¼ pound sliced Ham*

  • 1 (8 ounce) package cream cheese, softened

  • Available at Stoysich!


  • Preheat oven to 350. 

  • If using large shrimp, cut into bite-sized pieces. Sprinkle 1 tsp Creole seasoning over the shrimp. 

  • Melt 1 tbsp butter in a medium-sized skillet over medium-high heat. Add shrimp and cook until just opaque: 1-2 mins on each side. Remove from pan. 

  • Add remaining tbsp of butter to the pan. Add holy trinity (onion, celery, and bell peppers) and cook until softened: about 5 mins. Add diced tomatoes and garlic and cook another 2 mins.

  • Add shrimp and diced andouille to the pan. Combine well and cook another minute, or until heated through. Remove from heat. 

  • In a small bowl, combine cream cheese, Worcestershire, remaining seasoning, and hot sauce. Spread in the bottom of a medium (8 or 9-inch) cast iron skillet.

  • Top cream cheese mixture with shrimp mixture. Sprinkle cheddar cheese over the whole thing. 

  • Bake for 10-15 minutes, or until cheese has melted and dip is heated through.

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