Recipe of the Month: August 2014

Warm Gumbo Dip:

       Start the LSU Football season off right

 

Ingredients

  • 1/4 cup butter  
  • 6 green onions, sliced 
  • 2 celery ribs, diced
  • 1 cup chopped assorted bell peppers
  • 1 1/2 pounds peeled, large raw shrimp, chopped 
  • 1 garlic clove, pressed
  • 1 1/2 teaspoons Creole seasoning
  • 1 (8-oz.) package cream cheese 
  • 3/4 cup sliced pickled okra
  • 1/2 cup plus 2 Tbsp. grated Parmesan cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 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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