Bayou Surf & Turf Dip
Ingredients(13)
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.
Steps(4)
- 1
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.
- 2
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.
- 3
Add beans to sausage and shrimp mixture, stirring to combine. Set aside to cool.
- 4
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.
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