Alright. I am just telling you, if you are going to pick a Crockpot recipe to make this month…. you HAVE to make this. When I say HAVE TO, I truly mean it. The whole afternoon after I made this, I was like YES, YES this is it! This Easy Andouille Sausage and Shrimp Crockpot Dip is exactly what you need for an appetizer and geared toward a Mardi Gras theme vibe!
Now how did this idea come to be? Well, one of the brands that I work closely with and I have used for years is… Wellshire! They are a must in our grocery cart each week. Their all natural meats with minimal ingredients are incredible, truly can taste the quality difference! So with this months collaboration they were wanting me to do something Mardi Gras themed with their scrumptious Smoked Andouille Sausages. Immediately I thought of gumbo… but I mean that is very typical Mardi Gras and I wanted to think outside the box a bit 🙂
That is when it hit me… I was working on dips for Super Bowl, what if I did a gumbo type of dip?! I then took to researching the most classic ingredients in gumbo, seasonings, flavors etc. Until I came up with exactly what I wanted for the dip. Threw it in the Crockpot and BAM. Your new favorite dip. WARNING: it will not last long! Let’s get started on this Easy Andouille Sausage and Shrimp Crockpot Dip!
What Ingredients Do I Need For This Easy Andouille Sausage and Shrimp Crockpot Dip?
- Wellshire Smoked Andouille Sausages
- Peeled and Deveined Shrimp
- Cream Cheese
- Cheddar Cheese
- Dijon Mustard
- Worcestershire sauce
- Hot Sauce
- Jalapeno
- Green Pepper
- Celery
- Shallot
- Garlic Cloves
- Paprkia
- Salt
- Cayenne Pepper
How to Layer This Dip In The Crockpot
- First you will pour the 1/4 cup of chicken broth at the bottom of the Crockpot. Then you will add in the block of cream cheese.
- After you will add 1/2 cup of shredded cheddar, 2 tsp of hot sauce, 1 tbsp Worcestershire sauce, and 1 tbsp dijon mustard.
- Then on top of that you will add in the sautéed veggie mixture with the shrimp on top ( see directions below!)
- Chop the 2 Smoked Andouille Sausages add on top
- Cook on HIGH for 1 hour, then stir until fully combined. Then you will keep on HIGH for another 30 minutes, while you stir occasionally until the cheese is full melted.
- Then serve with a toasted baguette, tortilla chips and/or veggie!
Most Frequently Asked Questions for Easy Andouille Sausage and Shrimp Crockpot Dip
Can I make this dip in the Instant Pot?
I have not yet made this dip in the Instant Pot! The liquid measurements might need to change a bit. When I try it, I will update asap!
Am I able to use Turkey Andouille Sausage?
Yes! Wellshire has a wonderful Turkey Andouille Sausage.
Would DF cream cheese work?
I am not sure if the DF cream cheese would work. This recipe using dairy cream cheese & cheddar cheese. I you do try DF cheeses please let me know!
The cream cheese still is not incorporated– what do I do?
Keep your dip on HIGH stirring occasionally until it is smooth and incorporated
Other Wellshire Recipes You Don’t Want To Miss!
McDonald’s Copycat Sausage Egg McMuffin
Bacon and Egg Croissant Boats
Easy Eggless Ham & Veggie Breakfast Burritos
Easy Andouille Sausage and Shrimp Crockpot Dip
Equipment
- Crockpot
Ingredients
- 2 Wellshire Smoked Andouille Sausages
- 12 raw peeled & deveined shrimp about 3/4 a pound
- 1 8oz Block of full fat cream cheese
- 1/2 jalapeno pepper
- 1/2 green pepper
- 3 celery stalks
- 1/2 cup shredded cheddar cheese ( use BLOCK cheese to shred yourself. This ensures the cheese melts properly)
- 1/4 cup chopped shallots
- 1/4 cup chicken broth
- 3 cloves garlic
- 1 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 2 tsp hot sauce
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
Instructions
- Deseed and dice up 1/2 the jalpeno pepper, 1/2 the green pepper, 3 celery stalks chopped, 1/4 cup of shallots chopped & 3 cloves garlic minced. Add all to frying pan with 1 tbsp olive oil at medium heat. Saute for 3 minutes.
- Then add in 1 tsp paprika, 1/2 tsp salt, 1/4 tsp cayenne pepper to the veggie mixture and saute for another 2 minutes.
- While the veggies are sauteing, you will chop your shirmp. Take your 12 peeled & deveined shrimp, chop your shrimp into 1/2 inch pieces– not including the tail. Then add in the chopped shrimp. Mix the shrimp in with the veggie mixture. ONLY COOK FOR 60 SECONDS. Shrimp cooks so fast, it will cook more in the Crockpot, so only for that one minute. Then set the skillet aside off the heat.
- Next we will start layering in the Crockpot. First you will pour the 1/4 cup of chicken broth at the bottom of the Crockpot. Then you will add in the block of cream cheese.
- After you will add 1/2 cup of shredded cheddar, 2 tsp of hot sauce, 1 tbsp Worcestershire sauce, and 1 tbsp dijon mustard.
- Then on top of that you will add in the sautéed veggie shrimp mixture on top
- Chop the 2 Smoked Andouille Sausages add on top
- Cook on HIGH for 1 hour, then stir until fully combined. Then you will keep on HIGH for another 30-45 minutes, while you stir occasionally until the cheese is full melted.
- Then serve with a toasted baguette, tortilla chips and/or veggie!
How many ounces of shrimp do you need for this? “30 shrimp” is a little vague – they come is so many sizes. Thanks
Hi Meg! Good question— I am not sure where you see 30 shrimp, I tried to read back over to find it. The recipe calls for 12 peeled and deveined shrimp. That comes to about 3/4 a pound. I will add the 3/4 a pound to the instructions next to the 12. Thank you for the suggestion. I hope you enjoy!! this is one of our favorites :)!