When I was younger, my mom used to make my family gumbo all the time once the weather turned cooler. It's such a well-rounded dish that's full of flavor.
When I visited J's family for one of the first times, his mom whipped up this AMAZING gumbo dip for us to munch on. I almost fell over and died after my first bite because of how good it was. Now when I offer to bring a dip to a party or gathering, gumbo dip is always one of my go-to's.
Not many people have had it, but once they do, they are quick to swear it's their new favorite thing. I whipped this up this past weekend at the lake house with the family.
You'd think it was "Shark Week" watching everyone attack the dip the second I put it on the table. It was a huge success, if I do say so myself.
- 4 Tbsps. of unsalted butter
- 1 large bell pepper, seeded and diced (I used a red bell pepper to give it some color.)
- 3/4 cup of sliced okra pods
- 2 ribs of celery, diced
- 6 green onions, chopped
- 1 garlic clove, minced
- 1 1/2 tsps. of Cajun Seasoning. (I actually use Tony Chachere's Creole Seasoning. Although the seasonings are super similar, we prefer this specific blend the best.)
- 1 1/2 lbs. of large shrimp, peeled, deveined, and chopped
- 8 oz. of cream cheese
- 1/2 cup of grated Parmesan cheese
1. Preheat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add bell pepper, okra, and celery to the pan and sauté until beginning to soften, about 6 minutes.
2. Stir in the green onions, garlic, and Cajon (or Creole) seasoning. Cook 1 minute more, just until fragrant.
3. Stir in the shrimp, cream cheese, and Parmesan cheese. Stir over low heat until the cream cheese is melted and everything is evenly mixed. Spoon the mixture into a baking dish.
4. Bake for 25 minutes or until the top is browned and bubbling. Serve warm with toasted baguette slices or crackers.
I do have to say that many of the recipes on my blog have been shared with me by my MIL, so specially thank you to her for having such great taste- literally!