Shrimp and Andouille Gumbo Dip
Ingredients
- 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
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