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olive oil, divided
2 tablespoons
ground sausage meat (about 1 link)
¼ pound
medium shrimp, peeled, deveined and coarsely chopped
¼ pound
diced onion
1 cup
minced garlic
2 teaspoons
diced green pepper
½ cup
Creole seasoning
1 teaspoon
pinto beans
½ cup
1 packet (1 ounce)
sour cream
16 ounces
shredded cooked chicken
¾ cup
diced tomatoes
½ cup
minced parsley
¼ cup
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a skillet set over medium heat, warm 1 tablespoon olive oil, then add the sausage meat and cook, breaking up with a spoon, until almost cooked through and crumbled. Add shrimp and continue to cook until both the shrimp and sausage are fully cooked; transfer mixture to a medium bowl.
In the same pan, heat remaining tablespoon of oil over medium heat, then stir in the onion, garlic, and green peppers and cook until softened, about 4 to 5 minutes. Add Creole seasoning and pinto beans and continue to cook, stirring, until beans are warmed through.
Add beans to sausage and shrimp mixture, stirring to combine. Set aside to cool.
Meanwhile, in a large bowl, mix contents of dips packet with sour cream, then stir in sausage mixture, chicken, tomatoes, and parsley. Refrigerate 1 hour to thicken.
