Sausage Shrimp Jambalaya Dip

Game day snacks are serious business in my house. Everyone expects something good, and I’m always looking for ways to step up my dip game without spending hours in the kitchen. Regular cheese dip is fine, but sometimes you need something with more personality.

That’s where this jambalaya dip comes in. It’s got all the flavors of classic jambalaya—shrimp, andouille sausage, the holy trinity of vegetables—but in creamy, scoopable form. You get that spicy, savory kick mixed with melted cheese, and it comes together faster than making a pot of the real thing.

Serving this at a party? People will ask for the recipe. Making it for a casual weeknight dinner with chips? Your family will thank you. Either way, you’re getting all that Louisiana flavor without the fuss.

What Kind of Shrimp Should I Use?

For this jambalaya dip, you can use fresh or frozen shrimp – just make sure frozen shrimp are fully thawed and patted dry before cooking. Medium-sized shrimp (around 31-40 count per pound) work great because they’re easy to chop into bite-sized pieces that distribute well throughout the dip. If you can only find larger shrimp, no problem – just cut them into smaller chunks so you get shrimp in every scoop. Pre-peeled and deveined shrimp will save you time, but if you’re buying shell-on shrimp, factor in a few extra minutes for prep work.

Options for Substitutions

This dip is pretty forgiving, so here are some swaps you can make based on what you have:

• Shrimp: If shrimp isn’t your thing or you’re on a budget, you can use all sausage instead – just bump it up to about 1 ¼ pounds total. Cooked chicken works too, though it’ll give you a different flavor profile.
• Andouille sausage: Can’t find andouille? Try smoked sausage, kielbasa, or chorizo. Regular Italian sausage works in a pinch, but add a bit more Creole seasoning to make up for the missing smokiness.
• Creole seasoning: No Creole seasoning? Make your own by mixing paprika, garlic powder, onion powder, cayenne, oregano, and thyme. Cajun seasoning works as a direct swap too.
• Green bell pepper: Red or yellow bell peppers work just fine here. You can also use a poblano pepper if you want a little extra kick.
• Cheddar cheese: Monterey Jack, pepper jack (for more heat), or a Mexican blend all melt nicely in this dip. You could even use half cheddar and half pepper jack for a good balance.
• Hot sauce: Any Louisiana-style hot sauce works here – Crystal, Frank’s RedHot, or even sriracha if that’s what you’ve got. Adjust the amount based on your heat preference.

Watch Out for These Mistakes While Cooking

Overcooking the shrimp is the biggest mistake you can make with this dip, so pull them from the heat when they’re just pink and slightly undercooked since they’ll continue cooking in the oven – rubbery shrimp will ruin an otherwise great appetizer.

Another common error is not softening the cream cheese enough before mixing, which leads to lumps in your base layer, so leave it out at room temperature for at least 30 minutes or microwave it for 15-20 seconds.

Don’t skip sautéing the vegetables properly – they need those full 5 minutes to release their moisture and soften, otherwise you’ll end up with crunchy bits in your dip that throw off the texture.

Finally, keep an eye on the dip during baking because once the cheese is melted and bubbly (usually around 10 minutes), it’s done – overbaking will dry it out and make the edges tough.

What to Serve With Jambalaya Dip?

Tortilla chips are the obvious choice here, but I love switching things up with some toasted baguette slices or even pita chips for scooping. If you want to make it more of a meal, serve the dip alongside some crispy fried okra or hush puppies to keep that Southern vibe going. A cold beer or sweet tea is pretty much required when you’re digging into something this rich and spicy. You could also put out some celery sticks and carrot sticks if you want something fresh to balance out all that cheesy goodness.

Storage Instructions

Store: Keep any leftover jambalaya dip in an airtight container in the fridge for up to 3 days. The flavors actually get even better the next day after everything has a chance to meld together!

Freeze: This dip can be frozen before or after baking for up to 2 months. If freezing unbaked, assemble everything in a freezer-safe dish, cover tightly, and bake from frozen (just add an extra 15-20 minutes to the baking time). For already baked dip, let it cool completely before freezing.

Reheat: Warm up leftovers in the oven at 350°F for about 15 minutes, or until heated through and bubbly again. You can also microwave individual portions for 1-2 minutes, stirring halfway through. If it seems a bit dry, stir in a splash of milk or cream to bring it back to life.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 120-135 g
• Fat: 160-175 g
• Carbohydrates: 60-75 g

Ingredients

For the shrimp and meats:

• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1/2 lb andouille sausage (diced into 1/4-inch cubes)
• 3 1/2 tsp creole seasoning (such as Tony Chachere’s)
• 2 tbsp unsalted butter

For the vegetables:

• 1 rib celery (finely diced)
• 1/2 large onion (finely diced)
• 1/2 green bell pepper (finely diced)
• 3 garlic cloves (minced)
• 1 cup diced tomatoes (drained very well)
• 2 tbsp sliced green onions (for garnish)

For the cream cheese base:

• 8 oz cream cheese (softened to room temperature)
• 1 tbsp worcestershire sauce
• 1 1/2 tbsp hot sauce (like Louisiana or Crystal)

For the assembly:

• 1 1/2 cups sharp cheddar cheese (freshly shredded)
• Tortilla chips or toasted baguette slices

Step 1: Prepare Mise en Place and Season the Proteins

• 1 lb shrimp, peeled and deveined
• 1/2 lb andouille sausage
• 1 tsp creole seasoning
• 1 rib celery
• 1/2 large onion
• 1/2 green bell pepper
• 3 garlic cloves
• 1 cup diced tomatoes

Cut the shrimp into 1/2-inch pieces and dice the andouille sausage into 1/4-inch cubes.

Toss the shrimp with 1 teaspoon of creole seasoning and set aside.

Finely dice the celery, onion, and green bell pepper, mince the garlic, and measure out the remaining 2.5 teaspoons of creole seasoning.

Drain the diced tomatoes very well in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents the dip from becoming watery.

Preheat your oven to 350°F.

Step 2: Sear the Shrimp and Set Aside

• 1 tbsp unsalted butter
• seasoned shrimp from Step 1

Melt 1 tablespoon of butter in a large skillet over medium-high heat.

Once foaming, add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until just opaque—don’t overcook or the shrimp will become tough when baked later.

Transfer the cooked shrimp to a plate and set aside.

Step 3: Build the Aromatic Base

• 1 tbsp unsalted butter
• 1/2 large onion, finely diced
• 1 rib celery, finely diced
• 1/2 green bell pepper, finely diced
• 3 garlic cloves, minced

Melt the remaining 1 tablespoon of butter in the same skillet over medium heat.

Add the diced onion, celery, and green bell pepper, stirring occasionally, and cook for about 5 minutes until softened and fragrant.

I like to cook the vegetables low and slow here to really develop their natural sweetness, which balances the spiciness of the dip.

Add the minced garlic and cook for another 1-2 minutes until it becomes fragrant.

Step 4: Build the Meat and Tomato Layer

• 1 cup drained diced tomatoes
• cooked shrimp from Step 2
• 1/2 lb andouille sausage, diced

Stir the well-drained diced tomatoes into the vegetable mixture and cook for 2 minutes to meld the flavors.

Add the cooked shrimp from Step 2 and the diced andouille sausage to the pan, stirring gently to combine.

Cook for 1 minute just to warm everything through and let the flavors come together.

Step 5: Create and Combine the Cream Cheese Base

• 8 oz cream cheese, softened
• 1 tbsp worcestershire sauce
• 2.5 tsp creole seasoning
• 1 1/2 tbsp hot sauce

In a bowl, mix the softened cream cheese with the Worcestershire sauce, remaining 2.5 teaspoons of creole seasoning, and hot sauce until smooth and fully combined.

Spread this mixture evenly into a 9×13-inch baking dish or similar size baking dish, creating an even base layer.

This creamy foundation prevents the dip from drying out during baking and ensures smooth, consistent texture.

Step 6: Layer and Finish Before Baking

• meat and vegetable mixture from Step 4
• 1 1/2 cups sharp cheddar cheese, freshly shredded

Pour the meat and vegetable mixture from Step 4 evenly over the cream cheese base in the baking dish.

Top with the freshly shredded sharp cheddar cheese, spreading it in an even layer to ensure it melts uniformly.

Bake in the preheated 350°F oven for 10-15 minutes until the cheese is melted, bubbly, and slightly golden around the edges.

I prefer to check it around the 10-minute mark so the shrimp doesn’t get overcooked.

Step 7: Garnish and Serve

• 2 tbsp sliced green onions
• Tortilla chips or toasted baguette slices

Remove the jambalaya dip from the oven and sprinkle the sliced green onions over the top for a fresh pop of color and mild onion flavor.

Serve hot with tortilla chips or toasted baguette slices on the side for dipping.

Sausage Shrimp Jambalaya Dip

Delicious Sausage Shrimp Jambalaya Dip recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 5 cups of dip

Calories 2200 kcal

Ingredients

  

For the shrimp and meats

• 1 lb shrimp (peeled, deveined, and cut into 1/2-inch pieces)
• 1/2 lb andouille sausage (diced into 1/4-inch cubes)
• 3 1/2 tsp creole seasoning (such as Tony Chachere's)
• 2 tbsp unsalted butter

For the vegetables

• 1 rib celery (finely diced)
• 1/2 large onion (finely diced)
• 1/2 green bell pepper (finely diced)
• 3 garlic cloves (minced)
• 1 cup diced tomatoes (drained very well)
• 2 tbsp sliced green onions (for garnish)

For the cream cheese base

• 8 oz cream cheese (softened to room temperature)
• 1 tbsp worcestershire sauce
• 1 1/2 tbsp hot sauce (like Louisiana or Crystal)

For the assembly

• 1 1/2 cups sharp cheddar cheese (freshly shredded)
• Tortilla chips or toasted baguette slices

Instructions

 

• Cut the shrimp into 1/2-inch pieces and dice the andouille sausage into 1/4-inch cubes. Toss the shrimp with 1 teaspoon of creole seasoning and set aside. Finely dice the celery, onion, and green bell pepper, mince the garlic, and measure out the remaining 2.5 teaspoons of creole seasoning. Drain the diced tomatoes very well in a fine-mesh strainer, pressing gently to remove excess liquid—this prevents the dip from becoming watery. Preheat your oven to 350°F.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once foaming, add the seasoned shrimp in a single layer and cook for 1-2 minutes per side until just opaque—don't overcook or the shrimp will become tough when baked later. Transfer the cooked shrimp to a plate and set aside.
• Melt the remaining 1 tablespoon of butter in the same skillet over medium heat. Add the diced onion, celery, and green bell pepper, stirring occasionally, and cook for about 5 minutes until softened and fragrant. I like to cook the vegetables low and slow here to really develop their natural sweetness, which balances the spiciness of the dip. Add the minced garlic and cook for another 1-2 minutes until it becomes fragrant.
• Stir the well-drained diced tomatoes into the vegetable mixture and cook for 2 minutes to meld the flavors. Add the cooked shrimp from Step 2 and the diced andouille sausage to the pan, stirring gently to combine. Cook for 1 minute just to warm everything through and let the flavors come together.
• In a bowl, mix the softened cream cheese with the Worcestershire sauce, remaining 2.5 teaspoons of creole seasoning, and hot sauce until smooth and fully combined. Spread this mixture evenly into a 9x13-inch baking dish or similar size baking dish, creating an even base layer. This creamy foundation prevents the dip from drying out during baking and ensures smooth, consistent texture.
• Pour the meat and vegetable mixture from Step 4 evenly over the cream cheese base in the baking dish. Top with the freshly shredded sharp cheddar cheese, spreading it in an even layer to ensure it melts uniformly. Bake in the preheated 350°F oven for 10-15 minutes until the cheese is melted, bubbly, and slightly golden around the edges. I prefer to check it around the 10-minute mark so the shrimp doesn't get overcooked.
• Remove the jambalaya dip from the oven and sprinkle the sliced green onions over the top for a fresh pop of color and mild onion flavor. Serve hot with tortilla chips or toasted baguette slices on the side for dipping.