• 20
    Minutes Prep

  • 40
    Minutes Cook

  • 6

Recipe created especially for Hoffy by Chef Jamie Gwen


  • 3 tablespoon(s) unsalted butter
  • 6 green onions, sliced
  • 1 red bell pepper, stem and seeds removed and diced
  • 1/2 green bell pepper, seeded and diced
  • 1/2 yellow bell pepper, seeded and diced
  • 1/2 pound(s) raw shrimp, peeled and cut into 1/2-inch pieces
  • 4 links Hoffy Andouille Sausage, sliced into thin rounds
  • 2 garlic cloves, chopped
  • 1 teaspoon(s) creole seasoning
  • 8 ounce(s) cream cheese
  • 1/2 cup(s) grated Parmesan cheese
  • 2 tablespoon(s) parsley, freshly chopped
  • Your choice: Fresh Vegetables, Toasted French bread baguette croutons, chips or crackers

Appetizer Everything you love about New Orleans gumbo in a dip…wait until you taste our Hoffy Andouille Sausage in this creamy, spicy, decadent party favorite!


  1. Preheat the oven to 400°F.
  2. Melt the butter over medium heat in a large sauté pan. Add the green onions and bell peppers and sauté for 10 minutes, stirring often.
  3. Stir in the chopped shrimp, Andouille Sausage, garlic and Creole seasoning. Cook for 3 minutes stirring constantly.
  4. Reduce the heat to low, add the cream cheese and stir to combine.
  5. Remove the pan from the heat and stir in the Parmesan cheese. Spoon the mixture into a baking dish and bake at 400°F for 20 minutes or until bubbly.
  6. Garnish with parsley and serve with vegetables, croutons, chips or crackers for dipping.
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