Spicy Jambalaya Dip - MSNewsNow.com - Jackson, MS

Spicy Jambalaya Dip

• 1/4 cup of olive oil
• 1/4 cup of butter
• 1 cup of diced ham
• 1-1/2 cup of diced smoked sausage
• 1 medium onion chopped
• 1 cup of mixed peppers (yellow, red, and orange)
• 2 cloves of minced garlic
• 1 can of Rotel Tomatoes
• 1 can (14.5 ounces) of diced tomatoes
• 1 cup of tomato sauce
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of Creole Seasoning
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 bay leaf
• 1 cup of vegetable or chicken stock
• 2 pounds of small shrimp

Heat butter and olive oil over medium heat in a Dutch oven. Add ham and Sausage and brown lightly. Add onions, peppers, and garlic and cook Until tender. Sprinkle flour over mixture, add all seasonings, coated well. Drop in bay leaf and pour in all tomatoes, tomato sauce and 1/2 cup of stock. Stir until well combined and smooth. Reduce heat to low and simmer for about 20 minutes, stirring occasionally. Add additional 1/2 cup of stock and shrimp and cook until shrimp turn pink.

Taste for seasonings. Serve immediately with Fritos.

Questions? Email Julie Levanway.

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