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.