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 :)
- Yield about 8 servings
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
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.
Bake for 25 minutes or until the top is browned and bubbling. Serve warm with toasted baguette slices.