Jambalaya Dip

What's not to love about cheesy, Louisiana-inspired deliciousness stuffed into a crusty bread bowl?


  • 1 large loaf of French bread
  • 2 tablespoons of butter
  • 1/2 small onion, finely chopped
  • 1/2 small green bell pepper, finely chopped
  • 1 rib celery, finely chopped
  • 2 cloves of garlic, minced
  • 8 ounces shrimp, peeled, tails removed, and deveined, coarsely chopped
  • 8 ounces of andouille sausage, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon of Cajun seasoning
  • 1 (15-ounce) can diced tomatoes with chilies, drained
  • Hot sauce, to taste
  • 1 (8-ounce) package cream cheese, cubed, at room temperature
  • 2 cups of shredded pepper jack cheese, divided
  • 1/2 cup of sour cream
  • Sliced green onions, for garnish
  • Tortilla chips, for dipping


  1. Preheat the oven to 400 degrees F.
  2. Heat butter in a large skillet over medium-high heat. Add the onion, bell pepper, celery and garlic and sauté until softened, about 5 minutes.
  3. Stir in the sausage and shrimp then cook while stirring until browned. Season with salt, pepper and Cajun seasoning. Stir in diced tomatoes and hot sauce, and bring to a simmer, then stir in cream cheese, 3/4 of the pepper jack and the sour cream.
  4. Slice the top 1/2 inch off the bread with a long serrated knife. Cut out the center of the bread to hollow it out, leaving an inch border to create a bowl for the dip.
  5. Add dip to the bread and sprinkle with remaining cheese. Place on a sheet tray and bake for 20 minutes, until bubbly and golden. Sprinkle with green onions before serving.