Name: Anjou Restaurants Seafood Cajun Dip Recipe
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 8 oz cream cheese; 1 cups mayonnaise; 1 cups sour cream; 1 cups shredded sharp cheddar cheese; 1 tbs grated Parmesan cheese; 8 oz large shrimp (peeled, tails removed, cooked); 8 oz crawfish tails (cooked, drained); 0.5 cups green bell pepper; 0.5 cups yellow or red bell pepper; 0.5 cups celery; 3 each green onions (scallions); 2 each garlic cloves (minced); 1.5 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp hot sauce (such as Tabasco); 1 tsp Worcestershire sauce; 1 tbs lemon juice (fresh); 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs butter (for sautéing seafood/veggies); 1 tbs chopped fresh parsley; 4 each lemon wedges (for serving); 1 cups crackers, crostini or sliced baguette (for serving)

Method

Prep

Finely dice the green and red/yellow bell peppers and celery to yield about 1/2 cup each. Thinly slice the green onions, separating white and green parts. Mince the garlic. Roughly chop parsley and set aside some for garnish. If shrimp are large, cut into bite-size pieces. Pat cooked shrimp and crawfish tails dry with paper towel.

Sauté seafood & aromatics

Cook aromatics

Heat a medium skillet over medium heat and add 1 tablespoon butter. When melted and foaming, add the diced bell peppers, celery, and the white parts of the green onions. Sauté for 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add seafood & seasoning

Add the cooked shrimp (cut if needed) and crawfish tails to the pan just to warm them through, about 1–2 minutes. Sprinkle in 1.5 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp hot sauce, 1 tsp Worcestershire sauce, 1/4 tsp black pepper and 1/2 tsp salt. Stir to combine and remove from heat. The seafood should be warmed and coated with the spices, not overcooked.

Make dip base

In a medium bowl, beat together 8 oz softened cream cheese, 1 cup mayonnaise and 1 cup sour cream until smooth and creamy. Fold in 1 cup shredded sharp cheddar cheese and 1 tablespoon grated Parmesan. Add 1 tablespoon fresh lemon juice and mix to combine.

Taste the base and adjust seasoning: add additional Cajun seasoning or hot sauce if you prefer more heat or spice balance.

Combine & bake (or serve chilled)

Combine

Fold the sautéed seafood and softened vegetables (including any pan juices) into the creamy base, reserving a small sprinkle of cheddar and green onion greens for topping. Fold gently so the seafood stays in pieces.

Bake (optional warm dip)

Preheat oven to 350°F (175°C). Transfer dip to a small ovenproof baking dish (about 1.5–2 quart). Sprinkle reserved cheddar and a little parsley on top. Bake uncovered for 15–20 minutes until bubbly and lightly golden on top. Remove from oven and let rest 5 minutes before serving.

Serve chilled (alternative)

If you prefer a chilled dip, cover the combined dip and chill in the refrigerator at least 1 hour to let flavors meld. Bring to room temperature 15 minutes before serving.

Finish & serve

Garnish the dip with chopped fresh parsley and sliced green onion greens. Serve warm with lemon wedges and crackers, crostini or sliced baguette for dipping. Provide extra hot sauce and lemon on the side.