Jambalaya Dip
Ingredients
- 1 tbsp. extra-virgin olive oil
- 12 oz. large shrimp, peeled and deveined, 5 shrimp left whole, remaining chopped
- 6 oz. cooked andouille sausage, finely chopped
- 0.5 small yellow onion, minced
- 0.5 medium green bell pepper, finely chopped
- 1 small rib celery, finely chopped
- 2 cloves garlic, thinly sliced
- 1 vine-ripened tomato, diced
- 1 tbsp. Cajun seasoning
- 2 (8-oz.) blocks cream cheese, softened
- 2 c. shredded Cheddar, divided
- 0.25 c. sour cream
- 1 tsp. Worcestershire sauce
Instructions
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