Wo-cajun Queseaux Recipe

sauté aromatics

In a medium saucepan set over medium heat, melt 2 tablespoons unsalted butter. Add the finely diced onion and the white parts of 2 of the green onions and sauté until translucent and just beginning to brown, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

make roux

Sprinkle 2 tablespoons all-purpose flour over the softened aromatics and stir constantly for 1 minute to cook the raw flour taste and form a light roux.

add dairy

Gradually whisk in 1 cup whole milk and 1/2 cup half-and-half, scraping any browned bits from the pan. Bring mixture to a gentle simmer, whisking constantly, until it thickens slightly, about 2–3 minutes.

finish base

Lower the heat to low and add 4 oz softened cream cheese in pieces, whisking until smooth. Stir in 1 cup shredded sharp cheddar, 1 cup shredded Monterey Jack and 1/2 cup shredded pepper jack, adding the cheeses in handfuls and stirring to melt each addition into a smooth sauce. Keep heat low to prevent graininess.

Fold in 1/2 cup drained diced tomatoes with chiles and 2 tablespoons diced pickled jalapeños. Taste and adjust seasoning if necessary.

While the base is thickening, whisk together 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp ground black pepper and 1/2 tsp kosher salt in a small bowl. Add the seasoning mixture to the queso base and stir thoroughly to incorporate. Simmer on low 2 minutes to allow flavors to marry.

cook sausage and shrimp

In a small skillet over medium-high heat, add the diced andouille sausage (6 oz) and cook 3–4 minutes until browned and some fat renders. Push sausage to the side and add the chopped shrimp (6 oz). Sear shrimp 1–2 minutes per side until just opaque and cooked through. Remove from heat.

Drain any excess fat if desired, then stir the cooked sausage and shrimp into the queso. Heat gently on low for 1–2 minutes to combine and ensure everything is warmed through.

Stir in the green parts of the sliced green onions (reserve a couple tablespoons for garnish) and 2 tablespoons chopped cilantro. Squeeze a little lime juice from 1 wedge into the queso and stir. Taste and adjust seasoning with extra salt, pepper or more cayenne if desired.

Transfer the Cajun Queso to a shallow serving bowl or a small electric warmer to keep warm. Garnish with the reserved sliced green onions, a sprinkle of chopped cilantro and extra pickled jalapeño slices if desired.

Serve immediately with 8 oz tortilla chips and optional mini corn or warmed flour tortillas. Provide lime wedges on the side for extra brightness.