Cajun Shrimp & Andouille Cheese Dip
A hot, melty Cajun appetizer loaded with shrimp, smoky andouille, and layers of Louisiana flavor.
If you want a party dip that always disappears first, this one is it. It’s rich, creamy, a little spicy, and packed with shrimp, bacon, and andouille sausage, all baked into a gooey cheese dip that hits every craving. Whether it’s Mardi Gras, game day, or a casual weekend hang, this dip brings big flavor with simple ingredients and very little effort.
Serve it with toasted baguette slices, crackers, tortilla chips, or even celery sticks if you’re keeping things lighter. No matter how you scoop it, this dip delivers.
What You’ll Need
Proteins
- Bacon
- Andouille sausage or kielbasa
- Shrimp
Veggies & Aromatics
- Onion
- Celery
- Red bell pepper
- Garlic
- Green onions
Flavor Boosters
- Cajun seasoning
- Worcestershire sauce
- Lemon juice
The Creamy Base
- Cream cheese
- Mayonnaise
- Parmesan cheese
- Mozzarella cheese
How to Make Cajun Shrimp & Andouille Cheese Dip
1
Cook the Bacon
In an oven-safe skillet, cook the diced bacon until crispy. Remove it and keep the bacon drippings in the pan, this is where the flavor starts.
2
Brown the Andouille
Add diced andouille and cook until browned around the edges. Remove and set aside.
3
Season & Cook the Shrimp
Toss the shrimp in Cajun seasoning and cook in the same skillet until just pink. Remove and set aside to avoid overcooking.
4
Cook the Veggies
Add your onion, celery, and bell pepper to the skillet. Sauté until softened. Stir in garlic and a little more Cajun seasoning and cook until fragrant.
5
Bring It All Together
Remove from heat and stir in:
- Worcestershire
- Lemon juice
- Green onions
- The cooked bacon, sausage, and shrimp
- Cream cheese
- Mayo
- Parmesan
- Mozzarella
Mix until everything is fully combined.
6
Bake
Transfer the skillet to a 350°F oven and bake until hot, bubbly, and beautifully melted.
Cajun Shrimp & Andouille Cheese Dip
Ingredients
- 1/2 pack bacon diced small
- ½ lb andouille sausage or kielbasa, diced small
- 1 tbsp Cajun seasoning
- ½ lb shrimp peeled, deveined, and diced
- 1 small onion diced
- 2 stalks celery diced
- ½ red bell pepper diced
- 2 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 bunch green onions diced
- 8 oz cream cheese softened
- ¼ cup mayonnaise
- ¼ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Cook the bacon:
- In an oven-safe skillet or low Dutch oven. Cook over medium heat, cook bacon until crisp (about 5–7 minutes). Remove and drain on paper towels. Reserve bacon grease in the pan.
Brown the sausage:
- Add diced andouille to the skillet and cook over medium-high heat until browned, about 5–7 minutes. Remove and set aside.
Season and cook shrimp:
- Toss shrimp with ½ tablespoon Cajun seasoning. Add to the skillet and cook just until starting to turn pink, about 2–3 minutes. Remove and set aside.
Cook the vegetables:
- Add onion, celery, and bell pepper to the skillet. Cook until softened, about 5–7 minutes.
Add garlic & seasoning:
- Stir in garlic and remaining ½ tablespoon Cajun seasoning. Cook until fragrant, about 1 minute. Remove from heat.
Combine the dip:
- Stir in Worcestershire sauce, lemon juice, parsley, bacon, sausage, shrimp, cream cheese, mayonnaise, Parmesan, and mozzarella until fully combined.
Bake:
- Transfer skillet to a preheated 350°F oven and bake for about 15 minutes, or until bubbly and fully melted.
