Bonfanti Gumbo Dip

¼ c. butter

6 green onions, sliced

2 celery ribs, diced

1 c. chopped assorted bell peppers (red, yellow, green, orange)

1 Vidalia onion, chopped

¼ lb. Savoie’s hot sausage, diced

1 T. minced garlic

1 ½ t. Creole seasoning

1 (8-oz.) pkg. cream cheese, room temperature

½ c. plus 2 T. grated Parmesan cheese, divided

½ lb. peeled, large raw shrimp, chopped

2-3 T. chopped fresh parsley

Paprika

Toasted French bread baguette, sliced

1. Melt butter in large skillet over medium heat.

2. Add green onions, celery, bell peppers and onions. Cook, stirring occasionally for 6-8 minutes, or until peppers are tender.

3. Stir in sausage, garlic, Creole seasoning, stirring occasionally for about 2 minutes.

4. Transfer to slow cooker and add cream cheese, stirring well to mix.

5. Add ½ c. Parmesan cheese

6. Cook on LOW for 1 hour.

7. Add in shrimp and turn cooker on HIGH for an hour or until shrimp are pink and done.

8. Sprinkle with 2 T. Parmesan cheese and parsley.

9. Sprinkle with paprika.

10. Serve with bread or chips.

11. If you want to prepare in oven: Preheat oven 400.

12. Saute the green onions, celery, peppers and onions in a large skillet.

13. Then add the sausage, garlic, Creole seasoning and saute for another 2 minutes.

14. Reduce heat to low and add the cream cheese. After the cream cheese melts add ½ c. Parmesan cheese.

15. Add in the shrimp and cook until turning pink.

16. Spoon mixture into a greased 2 quart baking dish. Bake for 25-30 minutes

17. Remove from oven and sprinkle with the remaining Parmesan cheese, parsley and paprika.

*****Using the slow cooker method, helps keep the dip warm while serving.