| |
Appetizers | |
| 1 tablespoon olive oil 9 ounces Andouille sausage, diced 1 cup finely chopped red bell pepper 1/2 cup finely chopped celery 1 cup chopped green onions 1 cup frozen sliced okra, chopped (do not thaw) 1 garlic clove, grated 12 ounces peeled and deveined shrimp, chopped 1 1/2 teaspoons Creole seasoning 1 (8-ounce) package cream cheese, softened 2 ounces Asiago cheese, grated (about 1/2 cup) 2 tablespoons butter, melted 1/2 cup panko Garnish: chopped fresh chives Dippers: breadsticks, veggie strips, crackers, or sliced baguette | |
| Step 1 Preheat broiler. Heat oil in a 10-inch cast iron skillet over medium-high heat. Add sausage; sauté 2 minutes. Add bell pepper and celery; sauté 3 minutes. Add onions, okra, and garlic; sauté 3 minutes or until vegetables are tender. Add shrimp and Creole seasoning; sauté 2 minutes or until shrimp is almost done. Step 2 Reduce heat to medium-low. Add cream cheese; stir until cheese melts. Stir in Asiago. Cook 3 minutes or until mixture is bubbly. Remove from heat. Step 3 Combine butter and panko; toss to coat. Sprinkle over dip. Broil 1 minute or until topping is browned. Garnish, if desired; serve with desired dippers. | |
Unrated | |
Sort