Recipe of the Month: August 2014


Warm Gumbo Dip:

       Start the LSU Football season off right


Ingredients

  1. 1/4 cup butter

  2. 6 green onions, sliced

  3. 2 celery ribs, diced

  4. 1 cup chopped assorted bell peppers

  5. 1 1/2 pounds peeled, large raw shrimp, chopped

  6. 1 garlic clove, pressed

  7. 1 1/2 teaspoons Creole seasoning

  8. 1 (8-oz.) package cream cheese

  9. 3/4 cup sliced pickled okra

  10. 1/2 cup plus 2 Tbsp. grated Parmesan cheese

  11. 2 tablespoons chopped fresh flat-leaf parsley

  12. Toasted French bread baguette slices

Preparation

  1. 1. Preheat oven to 400°. Melt butter in a Dutch oven over medium heat; add green onions and next 2 ingredients. Cook, stirring occasionally, 6 to 8 minutes or until peppers are tender. Stir in shrimp and next 2 ingredients; cook, stirring occasionally, 2 minutes. Reduce heat to low; add cream cheese, stirring until cheese is melted. Remove from heat, and stir in okra and 1/2 cup Parmesan cheese. Spoon mixture into a 2-qt. baking dish, and sprinkle with remaining 2 Tbsp. cheese.

  2. 2. Bake at 400° for 25 to 30 minutes or until bubbly and lightly browned. Sprinkle with parsley. Serve with bread.

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