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.