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A delicious party food, this hearty hot dip with shrimp, smoked sausage, Tabasco Original Red Sauce and lots of cheese will make any holiday gathering one to remember.
I am hosting numerous holiday gatherings this year including one leg of an annual progressive dinner for the ladies of my church. My house will be decorated to the nines as soon as the turkey is cleared and the dishes are washed on Thanksgiving. The #SeasonedGreetings food will be awesome, because the women of the South have a knack with holiday party recipes that is unrivaled in my experience as a well-traveled American. As a transplant to the South, I have dived right in, enjoying the flavors that are native to this area. My own cooking has already been influenced by my experience here, especially by the hot sauce.
Tabasco brand hot sauce has been in my refrigerator door from the time I first set up a kitchen as an adult. I grew up with the Original Red sauce and it’s one I trust. I use it in pizza sauce, casseroles and many other dishes. My local Walmart helps me keep up my supply of Tabasco Original Red, Green Jalapeño Pepper, and Chipotle flavored sauces.
During the holidays, I think warm dips are so much fun to serve at parties. They seem so much more decadent because of the hearty ingredients. Who can resist all of that cheese mixed with the flavors of a favorite meal? I came up with Hot Jambalaya Dip as an expression of my love for Southern food. Tabasco Original Red Sauce was a key ingredient, giving it just the right amount of kick.
Note: I used local Florida shrimp, so I ended up chopping them. If you want whole shrimp in your dip, use the mini size. I also used a gluten/soy free smoked chicken apple sausage, feel free to use whatever brand/kind you prefer. I used Greek cream cheese that has much less fat than normal, but regular cream cheese will work. Finally, if you want even more kick to your dip, increase the Tabasco sauce to 1 Tbsp or more.
Hot Jambalaya Dip: A Holiday Party Recipe #SeasonedGreetings #ad
- 12 oz shrimp, peeled, cleaned and chopped into ½ inch pieces (you can use mini shrimp if you want to keep them whole)
- 8 oz fully cooked smoked sausage, sliced ⅛-1/4 inch thick
- 1 onion, chopped
- 1 bell pepper, red or green, chopped
- 2 ribs celery, chopped
- 1 Tbsp olive oil
- 2 tsp Tabasco Original Red sauce
- 12 oz cream cheese, cubed
- 8 oz Colby-Jack cheese, grated
- 1 tsp salt
- ½ tsp ground pepper
- 1 tsp thyme
- ⅓ cup pickled okra, sliced ½ inch thick
- 1 tsp dried parsley for garnish
- In a large skillet, heat olive oil over medium high heat.
- Cook onion, pepper and celery until softened.
- Add shrimp and cook another few minutes until it is pink.
- Add the smoked sausage and Tabasco Original Red sauce and heat through.
- Turn off heat.
- Add the cheeses, seasoning and okra.
- Toss to distribute ingredients evenly.
- Transfer to an oven proof casserole dish or cast iron skillet.
- Sprinkle with parsley and bake for 20 minutes in a preheated 400 degree oven.
- Serve warm with chips, crackers or slices of baguette.
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Thanks to #CollectiveBias for this opportunity.
