Seafood Dip With Smoked Sausage Recipe

Prepare seafood and sausage

If using raw shrimp or fish, poach briefly in simmering salted water until opaque (2–3 minutes for shrimp), then drain and cool. Chop shrimp and flake crab and/or fish into bite-sized pieces. Pat dry with paper towel. Remove smoked sausage casing if present and finely dice into small (1/4-inch) pieces.

In a medium skillet over medium heat, melt the butter. Add the diced onion, celery and green pepper and sauté until softened and translucent, about 4–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Transfer the cooked vegetables to a bowl and set aside.

In the same skillet, add the diced smoked sausage and cook over medium-high heat until lightly browned and a little crisp at the edges, about 4–5 minutes. If the pan becomes dry, add a teaspoon of butter or a splash of oil. Remove from heat and let cool slightly.

Combine the chopped shrimp, flaked crab/fish and browned sausage in a large mixing bowl with the cooled sautéed vegetables.

In a separate bowl, beat the room-temperature cream cheese with a whisk or spatula until smooth. Stir in the mayonnaise, sour cream and half-and-half until fully incorporated and silky. If using sherry or white wine, whisk it in now.

Add Dijon mustard, Worcestershire sauce, hot sauce, Old Bay (or seafood seasoning), smoked paprika, lemon juice, salt and pepper to the cream mixture and stir until evenly seasoned.

Fold the creamy sauce into the bowl with the seafood, sausage and vegetables until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper or hot sauce as needed. Stir in chopped parsley and chives.

If you prefer a warm baked dip: transfer the mixture to an oven-safe baking dish (about 1 to 1.5 quart). Smooth the top and sprinkle the shredded cheese evenly (if using). Bake at 375°F (190°C) until bubbly and lightly golden on top, about 15–20 minutes. Remove and let rest 5 minutes before serving.

For a chilled dip: transfer the mixture to a serving bowl, cover and refrigerate at least 1 hour to let flavors meld. Remove from fridge 10 minutes before serving.

Serve the dip warm or chilled with toasted baguette slices, crostini, crackers or tortilla chips. Garnish with extra chopped parsley, chives and lemon wedges on the side for squeezing.

Leftovers: refrigerate in an airtight container up to 3 days. Reheat baked dip in a 350°F (175°C) oven until warmed through, about 10–12 minutes.