This dip is…kind of a problem.  I wish I didn’t love it so much.  My hips would be smaller.  But alas, love it I do.  I’ve been lovin’ on Cajun seasoned things for a while now and some of my favorite meals incorporate these same flavors.  And now we’re going to take those flavors, mix them into a bunch of gooey cheese and spread it on baguette slices?  Shut the front door.  Now that fall is officially here and football season is gaining momentum, you have the perfect reason to go ahead and make this dip for snacking.  Do not be like me and eat it on a Wednesday night just standing over your counter, not even bothering to sit down before devouring.  And if you do, well, I’m certainly not judging :)


4 tbsp. unsalted butter
1 large bell pepper, seeded and diced
¾ cup sliced okra pods
2 ribs celery, diced
6 green onions, chopped
1 clove garlic, minced
1½ tsp. Cajun seasoning
1½ lbs. large shrimp, peeled, deveined and chopped
8 oz. cream cheese
½ cup grated Parmesan cheese
Toasted baguette slices, for serving


  • 01

    Preheat the oven to 400˚ 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.

  • 02

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

  • Katharine

    What a great idea! I love gumbo and I love dip, but would have never thought of putting them together….I’m definitely going to make this the next time I need a party side! :)

  • Liz @ Tip Top Shape

    Oooh this looks amazing!!! My roommate is a huge football fan (I more just like cooking the food for the parties!) and this will definitely be made :D

  • Kristen@ The LBK

    Oh heavens. I love having good dip recipes on hand for football Sundays. In fact, I was just telling my other half how all the dip recipes, “have been done” before. This will be a great new addition to changing things up!

  • Jenn

    This looks amazing! Can we use the cajun spice mix from your chicken and sausage gumbo recipe for the cajun seasoning?

  • Whoa. Gumbo in gooey cheesey dip form? I’m sold.

  • Casey

    Wow, this looks absolutely delectable. I wouldn’t have bothered to sit down at table either. Countertop dinners are the best anyway…

  • annieseats

    Sure. Enjoy!

  • Caroline L.

    This is perfect! I’ll just be chomping down on it while watching football… I’m going to have so many problems!

  • Holy Yum. That looks divine. I’m afraid to make it though. Don’t trust my will power enough to have that laying around the house.

  • thekitchwitch

    You are the devil. This looks perfect for football season.

  • Laura Davis

    Just purchased 30 lbs of shrimp (that we froze) when we were in the Outer Banks this weekend, so I’ll definitely be trying this one! Perfect for a football Sunday.

  • Kelsey

    my mom just made this! we put it over cheesy grits. more of a dinner than dip!

  • I love that these flavors are in a dip!

  • Kiran @

    OMG! Gumbo dip?! Seriously yum!!!!

  • I literally thinking yesterday how I want to make some Gumbo. This is the perfect version of it! Can’t wait to make it for some Sunday football watching :)

  • Holly S.

    This sounds AMAZING! Thanks so much for the recipe. Pinning!

  • JensFavoriteCookies

    Well, I love dip, and I love gumbo, so I can’t see what’s not to love here! Gorgeous!

  • Ashley @ Wishes and Dishes

    Perfect game day dip! I love dips :)

  • Kendra Scott

    Ummm… this looks perfect. Nuff said! I do have one question which is probably a stupid one. Should the shrimp be cooked seperately or are you adding raw shrimp in with the cream cheese and parm to get cooked? Thanks!

  • annieseats

    I know. Sorry…sort of :)

  • Ludivine

    Do you make your own Cajun seasoning?

  • annieseats

    I haven’t yet just because I have a container of it still in my pantry. When it is gone, I’ll make my own.

  • annieseats

    You just add them to the pan as directed, without cooking. They’ll cook a bit at that time and will be cooked during baking. No need to pre-cook. Enjoy!

  • What a great idea for a unique dip! I love Cajun seasoning too :)

  • Larrece

    This is the best dip I have ever eaten.

  • Ludivine

    This dip made for a great Canadian Thanks Giving appetizer this weekend! Thanks Annie, I can always count on your recipes.

  • Don Partlan

    This did taste good, but it did seem like a lot of chopping, and not sure if the okra added much rather than authenticity. And after all that, my guests wouldn’t touch it. For religious or health reasons…I’m guessing; they didn’t say.

  • Jaley

    is there a specific brand of Cajun seasoning that should be used?

  • annieseats

    No, I don’t think it matters. Enjoy!

  • YES– coming from a cajun from Louisiana I recommend Tony’s Chachere Creole Seasoning, or if you can find it “Slap ya mama” Both never leave my kitchen counter!

  • sweetsugarbelle

    We like to have a few dips around for Pre-thanksgiving dinner snacking. Just added this one to the list!

  • Kristin

    Hi Annie: Do you think it would be possible to mix the ingredients for this dip together in the baking dish ahead of time (maybe 1-2 days) and refrigerate until ready to bake?

  • annieseats

    With most dips, I would say sure but with this one because of the shrimp, I don’t think I would recommend it.

  • Kristin

    I think you’re right – thank you for your response!

  • Sounds good, but I’m not sure the crowd I cook it for would be receptive to okra. Would it be possible to substitute the okra for artichoke hearts? If so, would I saute them in the pan first? Or add them into the mixture before baking?

  • annieseats

    I highly doubt they would even be able to tell there was okra or could differentiate its flavor from everything else here unless you pointed it out to them. I wouldn’t recommend using artichoke hearts but if you do, you’ll just have to experiment and see what you like. Enjoy!

  • Lauren

    Oh my gosh! My mouth is watering just thinking about this, definitely making this for the Super Bowl!

  • i have cooked it like it said but it looks thin will it thicken as it sits

  • my gumbo dip is thin help how do i make it thick

  • liezel Ayala

    Wow! love it. This time Much yummier. Starfall

  • Zoe

    Um…this is amazing. It does thicken after a few minutes…but I was dipping bread in in the very minute it was out of the oven and it was fantastic.

  • danyll

    can you make it in a crock pot cause i would like to make it for work and we dont have an oven

  • annieseats

    I haven’t tried that so I’m not sure.

  • Beth Brenton

    I’m going to make this for a Fat Tuesday party…pretty fitting, I’d say!

  • Nancy

    As a fellow Cajun, I agree