Gumbo Dip

So this is one of those recipes I was really looking forward to trying. The flavor was really good, except it came out really soupy and I’m not sure why. Instead of dumping it I ended up boiling some pasta and used this as the sauce and it was excellent. I’m willing to give it another try to see if it was a one time deal or what it could be that made it turn out that way.

Gumbo Dip

(Adapted from Annie’s Eats)

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4 tablespoons unsalted butter

1 large bell pepper, seeded and diced I used a 7 ounce chopped tri bell pepper mix

¾ cup sliced okra pods I left out

2 ribs celery, chopped I used a 7 ounce container of chopped celery

1 clove garlic, minced

1 ½ teaspoons Cajun seasoning

1 ½ pounds large shrimp, peeled, deveined and chopped

8 ounces cream cheese

½ cup grated parmesan cheese

toasted baguette slices, for serving I just used crackers

Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the bell pepper, okra, and celery to the pan and sauté until beginning to soften, about 6 minutes.

Stir in the green onions, garlic, and Cajun seasoning.

Cook 1 minute more, just until fragrant. Stir in the shrimp, cream cheese and parmesan.

Stir over low heat until the cream cheese is melted and everything is evenly mixed.

Spoon the mixture into a baking dish.

Bake for 25 minutes or until the top is browned and bubbling. Serve warm with toasted baguette slices.