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Bonfanti’s Gumbo Dip

Bonfanti’s Gumbo Dip

Bonfanti’s Gumbo Dip
Bonfanti’s Gumbo Dip
Bonfanti’s Gumbo Dip
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Bonfanti’s Gumbo Dip
Ingredients
  • 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
Instructions
  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.
Notes
*****Using the slow cooker method, helps keep the dip warm while serving.
 

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